Preheat your grill or oven to 200°C (390°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning while grilling. In a large bowl, combine the ground meat, grated onion, parsley, mint, and spices (allspice, cumin, cinnamon, and paprika). Add salt and black pepper to taste, along with a drizzle of olive oil to keep the mixture moist.

Using your hands, mix the ingredients thoroughly, ensuring all the spices and herbs are evenly distributed throughout the meat. Mixing by hand helps tenderize the meat and ensures even seasoning, which is key to flavor packed kafta.

Take a handful of the meat mixture (about the size of a small ball) and mold it onto the skewer, shaping it into an elongated oval or sausage-like form, about 10 cm long. Make sure the kafta is firmly pressed onto the skewer to prevent it from falling off during grilling.

Continue shaping the rest of the meat mixture onto the skewers. Place the skewers on a baking tray if using the oven, or set them aside on a plate if grilling.

Grill the kafta over medium-high heat for about 8-10 minutes, turning occasionally to ensure even cooking. If using the oven, bake for 15-20 minutes, turning the skewers halfway through to achieve a nice, browned exterior. The kafta should be cooked through but still juicy.

For an authentic touch, you can lightly brush the kafta with olive oil or melted butter during the last few minutes of cooking. This adds a layer of richness and helps create a more flavourful crust.

Once cooked, remove the kafta from the grill or oven and let them rest for a few minutes. This allows the juices to redistribute, ensuring tender and juicy meat.

Serve the kafta skewers hot, garnished with fresh parsley or mint. Pair with warm pita bread, hummus, or a fresh salad like tabbouleh or fattoush. You can also offer a side of yogurt or tahini sauce for dipping, which adds a creamy contrast to the spiced meat.