Grate the two onions and add the salt and black pepper. Let them sit for a bit so the onions release their juice.

Strain the onions very well using a strainer; you only need the onion pulp.

Save the onion juice to help shape the kofta later.

Add all the ingredients to the ground beef and mix very well. Let the mixture rest in the refrigerator for 2 hours.

Shape the mixture around a round wooden skewer using your hands.

Bake in a preheated oven at 350°F (180°C). Turn the kofta regularly while baking so it doesn't stick, about every 30 minutes or so.

No oil is needed; the kofta will cook in its own fat.

Heat a piece of charcoal, place it on the tray, add a drop of oil to it, and cover the tray with foil to infuse a smoky flavor.

I left the kofta uncovered in the oven for a while and noticed it dried out a bit, so it's best not to do that.

Enjoy!