Chef John's Kofta Kebabs

Stages of cooking

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1. Gather all ingredients. ALLRECIPES / BAHAREH NAITI
   
2. Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice. ALLRECIPES / BAHAREH NAITI
   
3. Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh. ALLRECIPES / BAHAREH NAITI
   
4. Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight. ALLRECIPES / BAHAREH NAITI
   
5. Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide. ALLRECIPES / BAHAREH NAITI
   
6. Meanwhile, preheat a charcoal grill until coals are very hot. ALLRECIPES / BAHAREH NAITI
   
7. Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). ALLRECIPES / BAHAREH NAITI
   
8. Serve and enjoy. ALLRECIPES / BAHAREH NAITI