Combine ground cumin, ground coriander, ground cinnamon, minced garlic, and chopped fresh parsley with the grated and squeezed onion in a bowl. Stir thoroughly to distribute seasonings evenly before adding the meat.
1 medium onion, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon ground cinnamon, 2 cloves garlic, 2 tablespoons fresh parsley
Add ground beef to the mixture and fold gently until just combined, about 30 seconds. Avoid overmixing to keep the kofta tender and juicy.
1 pound ground beef
Chill your hands in cold water and shape the mixture into 8 to 10 uniform logs about 4 inches long and 1 inch thick for even cooking.
Heat a grill pan or cast iron skillet brushed with olive oil over medium heat. Cook the kofta logs for 3-4 minutes per side until the exterior is golden-brown with slight char marks and the internal temperature reaches 160°F (71°C).
1 tablespoon olive oil
Remove kofta from heat and let rest under foil for 5 minutes to redistribute juices before serving.
Whisk plain yogurt with lemon juice and a pinch of ground cumin until smooth. Chill the sauce until ready to serve alongside the kofta.
½ cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon ground cumin
