Soak 24 bamboo skewers in water for at least 20 minutes or longer while preparing the beef.

In a medium glass or ceramic bowl combine the dry seasoning ingredients: cumin, coriander paprika, turmeric, oregano, cinnamon, salt and pepper. Add the eggs, onion, garlic, parsley and torn bread. Mix all the ingredients well with a fork while mashing the bread until a thick creamy paste is achieved.

In a large glass or ceramic mixing bowl, add the ground beef and make a well in the centre. Add the seasoning paste into the well. With your hands, lightly mix the ground beef with the seasoning paste to ensure it is distributed evenly.

Prepare two baking sheets by lining with parchment paper. Divide mixture into 24 equal portions, about 50 grams each. Form and mold each portion into a 4” cylinder and run the skewer through it. Place the kofta kabobs on the lined baking sheets. Flatten slightly. Freeze for at least 2 hours to get them really cold or longer to freeze completely before grilling. Grill the kabobs from cold or from frozen.

Place cold or frozen kabobs on pre-heated BBQ grill over medium-high heat. Grill for a total of 10 – 12 minutes, turning once or twice until browned and meat feels firm to the touch and no pink remains.

Serve with yogurt mint sauce, pita bread and a lettuce, cucumber, tomato and red onion salad.