Kofta Al Hatee

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1. 1Step 1: Prepare the onion juice: Add the chopped onion to a mini food processor and puree until finely mashed. Transfer to a fine mesh sieve set over a bowl. Press the onion with the back of a spoon to release the liquid. Cover the juice and set aside for the glaze; keep the onion solids for the kofta mixture.
2. 2Step 2: Prepare the kofta mixture: In a large bowl, mix together the ground beef and lamb, onion solids, minced garlic, baking powder, tomato paste, chopped parsley, and spices. You can mix in a food processor or by hand. Knead the mixture with your hands. Keep kneading until you notice thin threads coming out of the meat to achieve a crumbly texture. Cover and let it sit for 30 minutes or at least overnight in the fridge.
3. 3Step 3: Shape the kofta: Wet your hands with water when shaping the meat around the skewers to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Divide the meat into equal portions, about the size of a golf ball. Insert a skewer into the center of each portion and mold the meat around it, pressing firmly so it adheres. The meat should cover the skewer evenly, about 4-5 inches long. Ensure there are no cracks or gaps. Place the shaped skewers on a tray, cover, and refrigerate for at least 30 minutes.
4. 4Step 4: Prepare the glaze: Combine all the glaze ingredients and mix well until a thick paste forms. Apply the glaze over the meat skewers with a silicon brush.
5. 5Step 5: Grill or broil: Preheat your grill over medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook, turning occasionally, until browned on all sides and cooked through, about 10-15 minutes. Remove and let rest for a few minutes. To broil, arrange thyme and oregano sprigs on a sheet pan with a cinnamon stick, bay leaves, and hot water. Place a wire rack over the pan and arrange the skewers on top. Broil under preheated broil at 400 for 15-20 minutes, rotating the skewers and the pan for even charring.
6. 6Step 6: Smoke the meat: If broiling, you can still infuse smoke. Light a piece of natural charcoal until hot and smoky, place it in a heat-resistant dish among the broiled skewers, and drizzle hot oil on top. Immediately, smoke will come out. Cover the meat with tented foil and let it soak up the smoke.