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emilyexner
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In a mixing bowl place the ground beef, salt, pepper, cumin, oregano, sumac, and cinnamon.
Add in the grated onion, chopped parsley, and garlic; using your clean hands, mix until all the ingredients are well combined.
Form the meat mixture into an oblong shape of about 1 inch in thickness. Use a skewer to form this shape onto ⅔ of it, keeping the skewer stick right into the middle of the meat.
Repeat with remaining meat, then let the kafta sit in the refrigerator for 10-15 minutes, or until you prepare the grill. (refrigerating is optional)
Grease the grill grates with some olive oil and heat over medium-high heat. Place the kafta onto the preheated grill and cook for about 8-10 minutes until browned, turning a couple of times with a tong, to ensure even browning.
Meanwhile slice the cucumber, tomatoes, and red onion. Place the veggies into a bowl, drizzle with a bit of olive oil and balsamic vinegar.
Season with salt and pepper; mix well. Once the kafta kabobs are done, remove from the heat and transfer to a serving dish
Garnish with parsley and crumbled feta cheese, if desired. Serve with the optional sides and enjoy!