Prepare the mince base: In a large mixing bowl, combine the beef mince, grated onion, minced garlic, chopped parsley, and chopped coriander. Sprinkle over the cumin, ground coriander, cinnamon, smoked paprika, salt, and black pepper. Add the beaten egg and breadcrumbs. Using your hands, gently mix everything together until it is just combined. You want the mixture to feel sticky and cohesive, but avoid overworking it, which can make the kebabs dense.

Rest the mixture: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes. This resting time is crucial—it allows the breadcrumbs to absorb moisture and the spices to meld into the meat, and you’ll notice the mixture feels firmer and less wet to the touch when you come back to it.

Shape the kofta onto skewers: Lightly wet your hands with cold water to prevent sticking. Take a generous handful of the mince mixture, roughly the size of a small egg. Shape it into a log around your skewer, pressing gently but firmly so it holds its shape. The kofta should be about 10cm long and 2.5cm thick. You want a smooth, even surface with no cracks, as these can cause the kebab to fall apart during cooking. You should hear a soft, squelching sound as you press the meat.

Preheat your grill or griddle pan: If using a barbecue, get the coals to a medium-high heat. If using a griddle pan indoors, place it over a medium-high heat and let it get properly hot. You should see a faint shimmer of heat rising from the surface. Brush the kebabs lightly with a little neutral oil to prevent sticking.

Cook the kebabs: Place the skewers on the grill or griddle pan in a single layer. Cook for 6–8 minutes on the first side. You will see the edges of the kofta begin to turn a deep brown, and you’ll hear a satisfying sizzle as they hit the hot surface. The smell of toasted cumin and coriander will fill your kitchen.

Turn and finish cooking: Using tongs, carefully flip each skewer. Cook for another 5–7 minutes on the second side. The kofta should feel firm to the touch but still have a little give. An internal temperature of 71°C is ideal. The surface should be deeply caramelised with dark, charred spots. The aroma will be rich and savoury.

Rest and serve: Remove the kebabs from the heat and let them rest on a plate for 2–3 minutes. This allows the juices to redistribute, ensuring each bite is succulent. Serve the hot kebabs immediately with a generous dollop of the garlic yogurt sauce on the side.