Place onion, garlic, mint, and parsley in a food processor and pulse until finely minced. (if you don't have a food processor, you can just finely chop everything). Drain off any excess liquid.
In a large bowl, add meat, onion herb mixture, and all other ingredients. Mix until incorporated.
Divide meat mixture into six portions, form each into an oblong shaped ball.
Place on a lined baking sheet and chill in the fridge for at least an hour. (*this is important in order for them to hold up on the skewer)
After meatballs have chilled, thread onto skewers*. Leave plenty of space between each meatball, about two meatballs per skewer.
To Make The Mint Yogurt Sauce:
Place all ingredients in food processor and pulse until smooth.
On The Grill:
Place kebabs on hot side of the grill and cook 4-5 minutes per side, or until cooked through.
In the Oven:
Move rack to the top position in the oven. Turn on broiler onto high.
Line a baking sheet with foil and fit with an oven safe rack. Place skewers on top of rack and place under the broiler. Broil for about 10 minutes or until cooked through.
Serve with mint yogurt sauce and pitas, if desired.
*Aleppo pepper is a great flavor, but it can be hard to find sometimes. If you can't find it, you can substitute paprika with a pinch of cayenne. **Chilling is very important in order for the kofta to hold their shape. ***You may be tempted to add more onion or not to drain the liquid, but this may result in kofta that are too wet and will not be able to stay on the skewer. If you do end up accidentally making them too wet, you may be able to just grill them like hamburger patties. ****I used metal skewers, but if you use wodden ones be sure to soak them in water before grilling so that they don't burn.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com