First, peel the potatoes and cut each one in half.

Using a potato peeler, carve each potato half into a ball shape (you should get 12 potato balls).

Rinse the potato balls. (Don't throw away the leftover potato peels—you can use them in soups, fry them for salads, or store them in water in the fridge for up to one day until ready to use.)

Boil the potato balls in water for 10 minutes. Check doneness with a toothpick—they should be about three-quarters cooked. Drain them.

Optionally, smoke the boiled potato balls with charcoal to give them a grilled flavor. Set aside.

To prepare the kofta: Season the ground beef with the listed spices and salt, and knead by hand.

Add the vegetables and olive oil, and mix well.

Optionally, smoke the kofta with charcoal and oil, covering it well to infuse a grilled flavor.

Thread the potato and kofta balls alternately onto skewers. Brush with olive oil, sprinkle with oregano, and grill in the oven, on a grill, or in an air fryer until cooked through and golden brown.

Serve hot and enjoy!