Kefta Brochettes (Grilled Spiced Meat Skewers)

Put the mince in a bowl with the squeezed onion, herbs, all the spices, salt and pepper.

Knead firmly with your hand for 3–4 minutes, until the mixture turns sticky and slightly paste-like and holds together in a ball.

💡 Kneading is what makes kefta cling to a skewer. Under-mixed meat is loose and falls into the fire; well-kneaded meat becomes tacky enough to mould like clay.

Rest the mixture in the fridge for 20 minutes so it firms up and the flavours settle.

With wet hands, take a handful and press it around a skewer into a long sausage about 2 cm thick, squeezing so it grips the metal.

Grill over high heat — barbecue, ridged pan or hot grill — turning every couple of minutes, for 8–10 minutes total.

💡 Get the grill properly hot before the meat goes on. A char on the outside while the inside stays juicy needs high heat and speed — a cool grill just steams the meat grey.

Slide the kefta off the skewers into warm khobz with sliced tomato and onion, or serve with a squeeze of lemon and harissa on the side.