Chef John's Kofta Kebabs

1 . Stage

Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.

2 . Stage

Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.

3 . Stage

Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.

4 . Stage

Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.

5 . Stage

Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.

6 . Stage

Meanwhile, preheat a charcoal grill until coals are very hot.

7 . Stage

Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve. Chef John