Part 4/7:
Begin by making a KFTA mixture of ground beef, yellow onion, and fresh parsley, seasoned with cinnamon, black pepper, and a blend of spices. Mix just until combined—overworking could lead to tough kebabs. Once formed, refrigerate for about 30 minutes.
Meanwhile, peel and slice two potatoes into wedges. Using an oven-safe pan, sauté the potatoes in ghee (or any high smoke point oil) until golden and then set aside. Next, sear the kebabs in the same pan until colored but not fully cooked through.