Kafta

Instructions

1. 1
   If using wooden skewers like the ones in `Kafta.png`, submerge them in cold water for 30 minutes to prevent them from burning or splintering over the hot grill.
2. 2
   Grate the onion using a fine grater. Wrap the grated pulp in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to extract all the excess moisture, leaving only dry pulp.
3. 3
   In a large chilled mixing bowl, combine the ground beef and lamb, squeezed onion pulp, finely minced parsley, Lebanese seven-spice blend, black pepper, and sea salt.
4. 4
   Knead the mixture vigorously with your hands for 4-5 minutes. This step is essential: the friction and kneading emulsify the fats and proteins, turning the meat into a cohesive paste that won't separate or fall off the skewer.
5. 5
   Divide the meat mixture into three equal portions. Take a soaked flat wooden skewer and mold one portion of meat around it using the palm of your hand, pressing gently to form a uniform, elongated cylinder about 12-15 cm long.
6. 6
   Lightly oil your grill grates, indoor grill pan, or cast-iron skillet and heat over medium-high heat.
7. 7
   Place the prepared kafta skewers onto the hot grill. Cook for 3-4 minutes per side (about 10-12 minutes total), turning carefully. They should turn beautifully charred and dark on the outside while staying tender and juicy inside.
8. 8
   Remove the skewers from the heat and allow them to rest for 2 minutes to let the internal juices redistribute perfectly.
9. 9
   Plate by arranging the skewers diagonally on a rústic wooden cutting board. Nest the fresh mint sprig in the lower-left foreground and serve immediately alongside side dipping sauces (like garlic sauce or hummus) placed in the background bowls.