Kafta Skewers

Ingredients

• 2 tsp Seven Spice
• 400 g Ground Beef
• 1 pcs Onion
• 20 g Parsley
• 2 pcs Garlic
• 0.25 tsp Cinnamon
• 0.5 tsp Black Pepper
• 1 tsp Kosher Salt
• 2 tbsp Olive Oil
• 1 pcs Lemon
• 2 pcs Pita Bread
• 0.5 tsp Sumac

Method

1. In a wide bowl, combine {ground_beef} with {onion}, {parsley}, {garlic}, {seven_spice}, {cinnamon}, {black_pepper}, and {kosher_salt}. Mix firmly by hand until the mixture looks sticky and cohesive, about a few minutes; this develops bind so the skewers hold their shape. Cover and let the mixture chill until slightly firm.
2. With damp hands, divide and press the chilled kafta around flat metal skewers or shape into long logs. Compact the meat well and make shallow ridges so it cooks evenly and catches more char.
3. Heat a grill pan or outdoor grill over medium-high heat until very hot. Lightly oil the grates with {olive_oil}. Grill the shaped kafta without crowding for several minutes per side until deeply browned with light charring, the centers are cooked through, and an instant-read thermometer reads about 160°F. Rest briefly so the juices settle.
4. Warm {pita_bread} in a dry skillet over medium heat until soft and lightly toasted in spots, about a minute per side.
5. Transfer the hot kafta to a platter, squeeze over {lemon}, drizzle with a little more {olive_oil}, and dust with {sumac}. Serve at once with the warm {pita_bread}.