Kufta bi-l-fahma

Finely grate or mince the onions and combine them thoroughly with the ground meat, salt, and pepper, kneading the mixture vigorously by hand until it becomes cohesive and well-seasoned.

Divide the meat mixture into equal portions and shape each portion firmly around a flat metal skewer, forming elongated cylinders approximately 10–12 cm long. Refrigerate the formed kufta for at least 15 minutes to help them hold their shape.

Prepare your charcoal grill by lighting the charcoal and allowing it to burn until the coals are glowing red and covered with a layer of white ash, indicating they are at the correct cooking temperature.

Lightly brush the grill grate with cooking fat to prevent sticking, then carefully place the skewered kufta over the hot coals.

Grill the kufta over the charcoal, turning the skewers every 2–3 minutes to ensure even cooking and to develop a uniformly charred exterior on all sides.

Continue cooking until the kufta are fully cooked through with no pink remaining in the center and the outside is nicely browned and lightly charred, which should take about 10–12 minutes total.

Remove the kufta from the skewers carefully and allow them to rest for 2–3 minutes before serving to allow the juices to redistribute.