Turkish Kofta Kebab

Steps

1. Process the onions and parsley in a food processor until they are in fine pieces.
2. Add the ground meat, bread crumbs, and seasonings (black pepper, salt, paprika, baking soda) to the processed onion and parsley mixture.
3. Mix everything by pulsing with the food processor until well combined. Continue kneading slightly by hand if desired.
4. Rest the kofta mixture in the fridge for at least 2 to 3 hours or overnight to allow flavors to develop.
5. Separate the kofta mixture into two halves: one half will be plain, and the other half will be filled with cheese.
6. Shape the first half of the mixture into balls and press them flat (plain koftas).
7. For the second half, take a piece of kaşar or dil peyniri, place it in the center of the meat mixture, close and seal the ends to form filled kofta.
8. Heat a cast-iron griddle over medium heat and brush with olive oil.
9. Grill the tomatoes and green peppers until softened and slightly charred.
10. Place the plain and cheese-filled koftas on the hot griddle. Cook them for about 3 to 4 minutes per side, or until they have a nice crust and golden color.
11. Turn over the cooked koftas and vegetables.