In a large mixing bowl, combine the ground beef, grated onion (squeezed dry), minced garlic, salt, cumin, allspice, cayenne pepper, ground ginger, and black pepper. Mix with your hands until the spices are evenly distributed — avoid over-working the meat. Cover and refrigerate for 30 minutes to let the salt draw out myosin, which helps the kofta bind together on the skewer.

Divide the mixture into 8 equal portions (about 4.5 oz / 128g each). With wet hands, shape each portion around a skewer into a cylinder about 6 inches (15cm) long and 1.5 inches (4cm) thick, pressing firmly so the meat adheres to the skewer. If using bamboo skewers, soak them in water for at least 20 minutes before shaping.

Preheat your grill to high heat (about 450°F / 230°C). Oil the grill grates or brush the kofta lightly with vegetable or olive oil to prevent sticking. Grill the kofta for 5–7 minutes total, turning every 1–2 minutes for even charring on all sides. The kofta are done when the internal temperature reaches 160°F / 71°C and the outside has visible char marks. Remove from the grill and let rest for 2 minutes before serving.

While the kofta rest, make the garlic yogurt sauce. In a small bowl, stir together the plain yogurt, minced garlic, lemon juice, a pinch of salt, and black pepper. Add red pepper flakes if you want a little heat. Taste and adjust the seasoning — the sauce should be tangy and garlicky to balance the rich, spiced beef. Refrigerate until ready to serve.