1-First, in a large bowl, gently mix 2 pounds of ground beef with 2 tablespoons grated yellow onion, 1 clove minced garlic, 3 tablespoons finely chopped fresh parsley, 3 tablespoons finely chopped fresh mint, 2 teaspoons kosher salt, about 1/4 teaspoon freshly ground black pepper, 1 tablespoon sumac, 1/2 teaspoon cinnamon, and 2 tablespoons crushed dried mint. Use your hands to blend it all together, but don’t overdo it overworking can make the meat tough, and we want juicy kebabs!

2-Next, cover the mixture and chill it in the fridge for at least 1 hour, or up to 24 hours, to let those flavors meld. While that’s resting, preheat your grill to medium heat and oil the grates thoroughly to avoid any sticking mishaps. Now, shape the mixture: take about 1/2 cup at a time and form it into oblong shapes around skewers aim for 6 inches long and 2 inches wide. If you’re using wooden skewers, soak them in water for 30 minutes first to prevent burning.

3-Place the skewers on the grill and cook covered for about 3 minutes until they get those lovely char marks, then turn and cook for another 5 minutes until they reach 135°F internally for a perfect medium doneness. Finally, take them off the heat, brush with a little olive oil if you like, sprinkle extra fresh mint, and serve right away for the best texture. For alternative methods, you can bake them at 325°F for 16-18 minutes or pan-fry in a hot, oiled skillet for about 8 minutes per side options that keep things flexible for your kitchen setup.