Shish Kabab Mishwi

Finely grate or process the onions and parsley, then squeeze out excess moisture using a clean cloth or paper towels to prevent the mixture from becoming too wet.

In a large bowl, combine the ground meat with the grated onion, parsley, allspice, black pepper, cinnamon, and salt, mixing thoroughly by hand until the spices are evenly distributed and the mixture is cohesive.

Add a small amount of lard to the meat mixture and knead it in to bind the meat and add richness, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the grill or charcoal fire, allowing it to reach a high, steady heat with glowing coals before cooking. Lightly oil the grill grates with vegetable oil to prevent sticking.

With wet hands, take portions of the seasoned meat mixture and mold them firmly onto flat metal skewers, shaping each portion into an elongated, even cylinder about 10–12 cm long.

Cut the green bell peppers into chunks and thread them onto separate skewers, brushing lightly with vegetable oil in preparation for grilling alongside the meat.

Place the meat skewers and pepper skewers over the hot charcoal grill, turning occasionally, until the meat is evenly charred on the outside and cooked through, and the peppers are tender and lightly blistered.

Remove the skewers from the grill and allow the kababs to rest for 2 minutes before sliding them off the skewers and serving immediately alongside the grilled peppers.