Moroccan Kefta Kebab

Make the Keftas
1 Mix: In a medium bowl, combine all ingredients except the oil. Knead well for about [timer minutes=5]5 minutes[/timer], as you would a dough. The mixture should be moist but easy to shape — not overly wet or crumbly. Tip: If it feels too dry, add a few drops of the reserved onion juice.
3 Chill: Refrigerate the mixture for [timer minutes=30]30 minutes[/timer] to help it firm up. Tip: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4 Shape: Divide the mixture into 6 to 8 portions. Wet your hands and shape them around wooden or metal skewers, into sausage form, about 1 to 1½ inches thick.
Four Cooking Methods (choose any method)
7 Shallow Fry: Heat 3 tablespoons oil in a cast iron or heavy skillet over medium-high heat. Fry 4 keftas at a time, [timer minutes=3]3–4 minutes[/timer] on each side until deeply browned. Roll around a bit to make sure they are cooked on all sides. Add more oil and repeat with remaining keftas. Transfer to a plate lined with paper towels.
15 Grill: Preheat grill to medium-high heat and grease grates well. Grill keftas for [timer minutes=4]4–5 minutes[/timer] per side, turning once, until cooked and lightly charred. Check koobideh tutorial for more tips.
11 Broil: Preheat broiler and position oven rack about 5 inches from heat source. Lightly oil a broiler pan or a rack-insert baking sheet. Place keftas on rack, spacing them apart and then brush lightly with oil. Broil for [timer minutes=5]5–6 minutes[/timer], flip, then broil another [timer minutes=3]3–4 minutes[/timer] until browned and cooked through. Note: Broiling times may vary by oven, so check progress early.
18 Air Fry: Preheat air fryer to 400°F (200°C). Air fry for [timer minutes=10]10–12 minutes[/timer], flipping halfway through, until browned and cooked through.
20 Serve the keftas hot with couscous, flatbread, yogurt sauce and salad.