Chef John's Grilled Kofta Kebabs

Gather all necessary ingredients beforehand.

Cut toasted bread slices into thin strips on a clean, flat surface; cut these strips across into small cubes.

Combine the chopped onion, parsley, and garlic on top of the diced bread; use a chopping motion until the mixture resembles tabbouleh.

Sprinkle kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne over the seasoned beef and lamb; mix well with your hands until everything is fully incorporated. Add the chopped onion mixture and water, then continue to mix until a uniform consistency is achieved. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld.

Take the chilled meat mixture out of the refrigerator and shape ¼ of it into a ball using your hands; pierce the center of this meatball with a bamboo skewer. Form the remaining mixture into a uniform log, approximately 6 inches long and 2 inches wide.

In the meantime, preheat a charcoal grill until it reaches extremely high temperatures; ensure the coals are scorching hot.

Carefully place the kebabs on the sizzling grill, cooking them until they are nicely browned and cooked through, approximately 12 minutes; turn the kebabs every 3 minutes or so to achieve even cooking. Use an instant-read thermometer inserted into the center of a kebab to check that it has reached a minimum internal temperature of 145 degrees F (63 degrees C).

Serve and indulge in your delicious creation.