Active Time

　　40 min

　　Total Time

　　1 hr

　　Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick.

　　

Ingredients

Makes 4 to 6 servings

　　3 slices firm white sandwich bread, torn into pieces

　　1 medium onion, chopped

　　1/2 cup chopped flat-leaf parsley

　　1 1/2 pound ground lamb

　　1 teaspoon ground allspice

　　1 teaspoon Aleppo pepper or 1/2 teaspoon hot red-pepper flakes

　　1/2 teaspoon ground cinnamon

　　1/8 teaspoon ground cloves

　　

Equipment:

20 (8- to 10-inch) wooden skewers, soaked in water 30 minutes

　　

Accompaniments:

tarator sauce ; chopped tomatoes; chopped onion; pita bread

　　

Step 1

Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.

　　

Step 2

Pulse onion in a food processor until finely chopped. Add parsley and pulse to finely chop. Add lamb, bread, spices, and 1 tsp salt and pulse until combined.

　　

Step 3

Divide mixture into 20 portions (about 1/4 cup each), forming each into a ball. Roll each ball into a 5-inch-long "cigar." Slide a skewer lengthwise through center of each.

　　

Step 4

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

　　

Step 5

Oil grill rack, then grill köfte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.

　　Cooks' note:

　　Köfte can be broiled in batches on an oiled broiler pan 3 to 4 inches from heat, rotating a quarter turn occasionally, until just cooked through, about 8 minutes total.