One of my favorite summertime memories as a little girl is the mouthwatering aroma of kabobs grilling outside. As I was playing in the backyard, I could never resist grabbing a kabob straight off the grill, almost burning myself because I was so eager and excited to taste one of these moist, meaty succulent skewers!
You can prepare my succulent kababs with lamb or beef, or both—laced with fresh parsley, onions, and a hit of allspice. Traditionally, the kabobs are formed into long sausagelike shapes on the skewer, but you can also make them into round patties for a very flavorful Lebanese take on a burger. I serve my “crave-a-licious” kafta kabobs with fresh and pickled vegetables, warm pita, and sauces like Tahini Dressing (here) and Khayer b Laban. 
MAKES 6 SERVINGS (12 TO 14 SKEWERS)
1 large yellow onion
3 sprigs fresh flat-leaf parsley leaves, finely minced
2 pounds finely ground lean lamb or beef
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
12 to 14 wooden or metal skewers (if using wooden skewers, presoak
in water for 30 to 60 minutes)
Preheat a grill to high, or if using an oven, preheat to 450°F.
Quarter the onion and finely mince in a food processor. Transfer the minced onions in a fine-mesh sieve set over a bowl, and press down on the onions to remove any excess liquid. Discard the liquid and set the onions aside. Add the parsley to the food processor and pulse to finely chop. Return the drained onions to the food processor bowl. Add the ground meat and season with the salt, pepper, and allspice. Process to thoroughly blend all the ingredients, periodically pausing the processor to push the meat down and scrape it from the bottom and sides of the bowl. Transfer the meat mixture to a large mixing bowl.
Using your hands, mix the meat mixture together to make sure that all ingredients are evenly incorporated into a smooth mixture.
Make the kafta kababs: Working in ⅓-cup portions, mold the meat mixture into a long sausage-like shape, about 6 inches in length. Then, roll the meat in between your palms to a thickness of about 1½ inches. Using the sharp end of the skewer, pierce through one end of the kabob and slide it through the other end; the meat should be about 1 inch away from the sharp tip of the skewer. Squeeze the meat one more time to ensure that it tightly adheres to the skewer. Continue making kabobs in the same manner with the remaining meat mixture. You should end up with 12 to 14 skewers.
If using a grill, lightly brush it with oil. Place the kafta kabobs on the grill over a medium flame and cook, turning them periodically so that they cook evenly, 4 to 5 minutes per side, being careful not to overgrill them.
If roasting in the oven, place the kabobs on a lightly oiled baking sheet, spacing them evenly apart, and roast on the middle rack of the oven for 12 to 15 minutes, turning them over halfway through the roasting time.
Serve hot.
taboulie tip! Be sure not to overgrill these kabobs. They should be moist and juicy!
