Tire Köfte — Izmir-Style Charcoal-Grilled Meatballs over Pita

Grate the onion, squeeze it in cheesecloth, and add only the juice to the ground meat; the pulp will make the mixture too wet and cause it to fall off the skewers. Add the salt, black pepper, and red pepper flakes. Knead for 8–10 minutes, until the mixture sticks to the side of the bowl and holds a fingerprint.

Divide the mixture into 6 equal portions. Wet your hands and press each portion around a flat skewer that is 2 cm wide, shaping it into a 15 cm strip. Make closely spaced indentations along the top with your fingers; these help the meat cook without shrinking and thickening.

Cook the tomato paste in the butter for 1 minute. Add the grated tomato and salt. Simmer over low heat for 10 minutes, until the sauce thickens and oil glistens on the surface.