1/3cupItalian parsley or cilantro, do not use dried
1 1/2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
1teaspoonmint
1teaspoonground turmeric
1teaspoonground cumin
1teaspoonpaprika
1/2teaspoondried marjoram
10-inch bamboo skeweror metal skewers
extra virgin olive oil
Instructions
In a large bowl, mix all ingredients together thoroughly except oil.
Refrigerate for 15 and up to 30 minutes.
Soak bamboos skewers(if using) for 35 minutes or thinly coat metal skewers with oil.
With wet hands, shape meat into 20 elongated meatballs, similar to torpedoes. They should be about 4 inches long and 1 1/2-2in at the thickest point.
Skewer keftas lengthwise.
Place each skewer on a baking pan until ready to grill or broil.
Preheat grill or broiler.
Grill or broil 4 inches from heat for 3-5 minutes on each side until firm and just beginning to blacken.
Reheating Instructions
Serve hot or room temperature. Pairs well with tahini sauce! Reheat in microwave with damp paper towels over kaftas. 1-2 minutes or just warmed through.