I don't know why shish kebabs became the dominant form of grilled-meat-on-a-stick imported from the Middle East to the U.S. when kofte kebabs are, in my humble opinion, so much better. Kofte kebabs have seasoning built right into them, packing more flavor in less time. It comes off looking and sounding very impressive, but is really no more difficult to make than a hamburger.
'kofta' on Serious Eats
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek.