Cook the Rice: Rinse the rice then cook using a preferred appliance. For the specific cooking time and water amount, check the package. Typically, it should take around 15-20 minutes and follow the 1 cup rice to 2 cups water ratio.

Slice the Tomatoes: Slice the tomatoes lengthwise, then cut each slice into bite-sized pieces.

Slice the Red Onion: Cut the onion in half lengthwise, peel off the skin, then thinly slice each half.

Dice the Onion: Lengthwise halve the onion. Turn the half vertically then thinly slice without touching the root. Turn the onion horizontally then push the knife crosswise into the slices. Finally, thinly slice lengthwise to make diced pieces.

Mince the Garlic: Peel off the skin, trim off the end, then thinly slice. Rock the knife back and forth over the sliced pile until finely minced.

Chop the Parsley: Bunch the leaves together then thinly slice. Then, rock the knife over the sliced leaves a few times until they are finely chopped.

Mix the Meat With the Seasonings: In a large bowl, mix 10 oz 85% lean ground beef, 6 oz 96% lean ground pork, 1 medium egg, 1 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp chili powder, 1/2 tbsp garlic powder, 1/4 tsp cinnamon, 1 tsp paprika, 1/4 tsp cumin, 2 oz onion, 1 tbsp garlic, 1/2 tbsp lemon juice, and 0.5 oz parsley until well-combined.

Make the Sauce: In a small bowl, mix 1 tsp traditional Dijon mustard, 2 tbsp plain Greek yogurt, and 1 tbsp Japanese mayonnaise until well-combined.

Shape the Logs: Mold the meat mixture into log shapes then drive skewers through the center. Press into the meat a few times to solidify.

Grill the Meat: In a pan or griddle over medium heat, add the meat skewers to grill with 1 tbsp olive oil for 10 minutes on both sides.

Serve the Kofta: Remove the kofta from the heat then transfer onto serving plates. Serve with 6 oz tomatoes, 4 oz cucumbers, 1 oz red onion, 3 cups cooked medium-grain rice, and the sauce. Garnish with parsley and enjoy hot.