Soak the skewers in warm water, reserve.

If preparing by hand, grate the onion and press out the excess liquid. Smash the garlic, then mince

finely, along with the parsley. In a bowl large enough to mix, include the ground beef, onion, garlic and

parsley mixture, all the spices, salt and pepper, and XVOO.

If using a food processor, rough chop the onion, then process to fine pieces. Scrape down the bowl and

process again as needed. Transfer to a strainer or several layers of paper towels to remove excess liquid.

Return to the processor, and add garlic, parsley, spices, salt, pepper, and olive oil. Process until well

integrated.

With clean hands, gently mix the beef with the seasonings. It may start out crumbly, but it should come

together like a loose ball of dough. Do not overmix, or the kefta will be tough. Divide into golf ball sized

portions, approximately 2 ounces each. Lightly roll into a football shape, then flatten to approximately

1/2”. Pierce with the skewer, place in a container, cover and hold in the refrigerator for at least two

hours, which allows the flavors to develop, like marinating.

Grill on one side until well marked, about 2 minutes, flip and cook for another 2 minutes for medium

(135 F internal temp) or desired doneness.

* Makes a great appetizer in a smaller size.