1. For the salad, wash, dry and quarter the tomatoes. If you use larger tomatoes you can simply cut them into small dices. Peel and finely dice the onion. Add the tomatoes, onion, and chopped parsley to a bowl and mix to combine. Mix the oil, vinegar, and lemon juice separately in a bowl, season with chili flakes (optional), salt, and pepper. Pour over the tomatoes and mix to combine. Let the salad sit for at least 20-30 minutes before serving. Take the meat out of the fridge, so it can warm up a bit.

2. For the kofta skewers wash and dry the bell pepper. Remove the seeds and cut the flesh into very fine cubes – the smaller, the better. Peel the onion and garlic and also dice very finely. Heat up a non-stick frying pan with a bit of oil. Sauté the peppers, onion and garlic for about 5 minutes over medium heat until soft but not browned (a bit is ok). Remove from heat and let cool down a bit.

3. Add the minced meat to a large bowl, together with the chopped parsley, breadcrumbs, the egg, as well as the seasoning (chili flakes are optional). Add salt and pepper as well (don’t be stingy here), add the sautéed (and slightly cooled) veggies and mix everything until very well combined. Cover the bowl and let sit for about 10 minutes, so the flavors can develop.

4. Divide the meat into 16 portions and shape each into a roll/kofta. Stick a skewer into each meat roll (you might want to oil the skewers a bit beforehand). I prefer reusable metal skewers* but wooden skewers work as well. Grill the kofta on a grill for about 5-8 minutes, or sear them in a frying pan with a little oil until they nicely browned all around and cooked through.

5. Place the warm kofta on a serving platter, sprinkle with some chopped parsley and serve with the tomato salad. We love some homemade aioli and fresh pita bread on the side as well.