Transfer to the fridge to chill for 30 minutes.

While the mixture is chilling, if using wooden skewers, soak them in water.

Using wet or well-oiled hands, press the kebabs around the skewers into about 20 medium-sized, oval elongated shapes (to roll a kebab, form your hands into an open prayer-like shape with an opening in the middle; pat the meat mixture between your hands a few times, taking care not to squish each patty. Pierce a skewer through the mixture and press your palm around the meat, squishing it against the skewer until it clings tightly).

Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebab skewers on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.

Serve kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.