Place the ground beef in a large bowl. Add the finely grated onion, chopped parsley, chopped mint (if using), ground cumin, ground allspice, black pepper, and kosher salt. Mix thoroughly with your hands or a sturdy spoon until evenly combined and a sticky texture forms (about 2–3 minutes).

Shape on skewers

Divide the mixture into 5–6 equal portions. With wet hands, form each portion around a metal or well-soaked wooden skewer into an elongated sausage shape about 5–6 inches long and 1 inch thick. Press firmly so the meat adheres to the skewer.

Chill briefly (optional)

Place the skewers on a tray and chill in the refrigerator 15–20 minutes to help them hold their shape (optional but helpful).

Cook the kafta

Heat a grill, grill pan, or cast-iron skillet over medium-high heat. Brush the cooking surface lightly with 1 tablespoon olive oil. Place the skewers on the hot surface and cook 3–4 minutes per side, turning gently, until a deep brown crust forms and internal temperature reaches 160°F (71°C). Brush with remaining 1 tablespoon olive oil during cooking to prevent sticking and keep moist. Total cook time ~10–12 minutes depending on thickness.

Rest

Remove skewers from heat and let rest 3–5 minutes before serving to allow juices to redistribute.

Rice

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, 1 3/4 cups water, 1 tablespoon olive oil or butter, and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes (for basmati) without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Tahini Sauce

In a small bowl, whisk together 1/2 cup tahini, 3 tablespoons fresh lemon juice, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin if using. The mixture will thicken and seize.

Gradually whisk in warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency (about 3–4 tablespoons total). Taste and adjust with more lemon juice, salt, or water as desired. Keep chilled until serving; whisk again if it separates.

Sides & Assemble

Warm pita bread: wrap pitas in foil and heat in a 350°F (175°C) oven for 5–8 minutes, or warm briefly on the grill or skillet 30–60 seconds per side.

Prepare fresh garnish/side salad: combine diced tomato and cucumber in a small bowl; season with a pinch of salt and a squeeze of lemon if desired.

Plate: Spoon a serving of rice onto each plate. Slide 2–3 kafta skewers off their skewers onto the rice or place skewers on top. Drizzle tahini sauce over the kafta and rice, or serve sauce in a small bowl on the side for dipping.

Add warmed pita, pickled turnips/pickles, tomato-cucumber salad, parsley garnish, and lemon wedges to the plate. Offer extra tahini sauce and hot sauce on the side if desired.