Short shapes are easier to turn

Make eight short logs rather than four long ones. They turn more easily and cook more evenly through the center. Flat metal skewers provide better grip than round ones. If the mixture still slips, cook it as small oblong patties on a griddle rather than trying to fix it with handfuls of raw flour. Lightly dampen your hands for shaping, then wash them thoroughly before touching ready-to-eat food.

Close small cracks in the shaped mixture before grilling because they can widen when the skewer turns. If a skewer feels overloaded, divide the meat between two smaller portions. This is more reliable than squeezing the outside very firmly while leaving an unnecessarily thick center that cooks slowly. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1⅓ lb / 600 g ground beef
  • 1 small onion, about 3 oz / 80 g
  • 2 tbsp finely chopped parsley
  • 1½ tsp ground cumin
  • ½ tsp ground coriander
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 1 tbsp canola oil

Method

  1. Finely grate and squeeze the onion. Briefly knead it with beef, parsley and spices until the mixture holds together. Form eight logs around flat skewers and refrigerate for 20 minutes.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Brush lightly with oil. Grill over medium direct heat for about 10–14 minutes, turning carefully several times. Let the first surface set before attempting the first turn.
  4. Measure the center of several pieces with a clean thermometer. Ground beef, pork and lamb must reach 160°F / 71°C. Color alone cannot establish doneness, and estimated cooking times do not replace a temperature check.
  5. Check the center of several logs without touching the hot metal skewer with the thermometer tip. Serve on fresh flatbread with tomatoes. Offer chili separately if only some diners want a hotter version.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.