6-7shishito peppers, or long-style Italian (non-spicy) peppers for grilling
Chopped parsley for garnish
Aleppo pepper for garnish
Grate onion on a box grater or in a food processor. Press through a strainer and squeeze with your hands to get out as much liquid as possible.
Put squeezed onion pulp in a bowl with beef, garlic, salt, pepper, parsley, and your choice of spice mix.
Using your hands, mix all ingredients together well, squeezing mixture to help break beef into smaller pieces.
Prepare a charcoal grill. Alternatively, and a little later, heat a griddle or large pan over medium high heat. If cooking in a pan or on a griddle, add a small amount of olive oil before cooking kebabs.
There are two options for forming the beef. If you have wide metal skewers, squeeze about 1/5th of the mixture onto each skewer, using your hands, and flattening as you go. Sometimes this method doesn’t work, and the meat just won’t stick to the skewer. If this is the case, or you don’t have wide metal skewers, form the meat into oval shapes that are about 3 inches long by 1 ½ inches wide. These will grill up just fine. Grill over medium-high heat, getting nice grill marks, for 3-4 minutes per side.
Grill up some tomato, onion, and peppers while cooking the meat. They will add a nice aroma.
Serve everything up on a platter and sprinkle with chopped parsley and Aleppo pepper.
*If you don’t have Turkish Grill Spice on hand, use 1 teaspoon Aleppo pepper, 1/2 teaspoon ground sumac, and 1/2 teaspoon ground cumin in its place.