Method

Chop the onions: Finely chop the onions using a mini food processor or a grater to achieve a paste-like consistency.

Drain moisture: Drain excess moisture from the onions using a strainer, cheesecloth, or clean tea towel.

Add back onion juice: Add 2 tbsp of the drained onion juice back into the mixture to achieve a moist but not soaking wet texture.

Use cold meat: Use cold minced meat straight from the fridge to prevent the fat from melting prematurely during mixing and kneading.

Mix ingredients: Combine the strained onions with cold minced meat, parsley, salt, and pepper. Knead together to ensure a sticky mixture that binds well to skewers.

Chill the mixture: Cool the mixture after kneading to prevent the fat from melting, helping the kofta maintain its shape during grilling.

Grill the kofta: Grill the skewers over hot coals, rotating frequently to sear and cook evenly, resulting in juicy and flavorful kofta.

Serving with ideas: Tahini Sauce, Keto-Friendly, Grill Mixed Salad, Tzatziki Sauce, Keto-Friendly Sour Cream or Pita Bread, Keto-Friendly.

Refrigerating: Store cooked kofta in an airtight container in the fridge for up to 4 days.

Freezing: Freeze raw or cooked kofta in a freezer-safe container or bag for up to 2 months.