Lebanese Kofta Kebabs

Peel and finely dice one medium brown onion.

Finely chop a handful of fresh mint leaves. Parsley can be substituted if mint is unavailable.

Mince 2-3 cloves of garlic.

In a large bowl, combine the ground beef, diced onion, chopped mint, salt, sumac, black pepper, cumin, paprika, cardamom, minced garlic, and olive oil.

Using your hands (preferably with gloves), mix all the ingredients together thoroughly until well combined. Ensure the spices and aromatics are evenly distributed throughout the meat.

Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.

Wet your hands with a little water to prevent sticking. Take a handful of the kofta mixture and shape it into a long, cylindrical form around a thin metal skewer. Ensure the meat is pressed firmly onto the skewer to prevent it from falling off during cooking.

Use your hands to push the meat down the skewer, creating a uniform shape. Continue this process until all the mixture is used.

Preheat your grill to medium-high heat.

Place the kofta skewers on the hot grill. Grill for about 3-4 minutes per side, turning every 30 seconds to ensure even cooking and prevent burning. The total cooking time should be around 10-15 minutes, or until the kebabs are cooked through and have a nice char.

The kebabs are done when they are browned on all sides and cooked through. You can check by cutting into one to ensure there is no pink inside.

Carefully slide the cooked kofta kebabs off the skewers onto a serving platter. Sprinkle with a bit of sumac if desired.

Serve the Lebanese kofta kebabs immediately with rice, salad, or pita bread.