Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely grated
  • 4 cloves fresh garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, cumin, coriander, cinnamon, salt, and pepper.
  2. Using your hands, mix the ingredients vigorously for 2-3 minutes until the meat becomes slightly tacky to develop the proteins for binding.
  3. Cover the bowl with plastic wrap and refrigerate for 45 minutes to firm the fat and allow spices to bloom.
  4. Divide the chilled mixture into 8-12 equal balls (roughly 1/3 cup each).
  5. Shape each ball into a long cylinder and gently press the meat onto the skewer, molding it with your fingers to remove air pockets.
  6. Brush the skewers with olive oil and grill using a high-sear approach to create a charred crust, then lower the heat to finish cooking the center.