I simplify this and just make 4 patties served on top of grilled flabread with a tomato and roasted green pepper salad dressed with a simple vinaigrette. Perfect for summer suppers and a favorite at gatherings.

1 pound ground beef, lamb, or a combination of the two
1 medium onion, minced
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped

In bowl, mix all ingredients well. Refrigerate at least 1 hour to allow flavors to develop.

Take small amounts of meat and form into cylinders. Skewer each cylinder, pressing gently to form onto skewer.

Grill over medium-high heat, about 5 mins per side. (Times will differ with thickness of kefta and temp of grill.) Do not overcook.