Losh Kebabs (Armenian Grilled Meat Patties)

In the bowl of the food processor fitted with a metal blade, combine onion and bell pepper and process until a smooth paste forms, 30 to 45 seconds, scraping down sides of bowl as needed. Transfer mixture to a fine mesh strainer set over a medium bowl and allow to drain, about 15 minutes, pressing on solids with a rubber spatula to remove as much liquid as possible. Transfer onion-red pepper mixture to a large bowl, discarding any liquid. Serious Eats / Andrew Janjigian Add parsley, red pepper paste, tomato paste, salt, allspice, pepper, and gelatin to bowl and stir until uniform. Add ground meat and breadcrumbs and knead with your hands until mixture is thoroughly combined and feels slightly sticky, about 2 minutes. Serious Eats / Andrew Janjigian Divide mixture into 8 equal portions (about 5 ounces; 140g each) and place on a parchment- or foil-lined rimmed baking sheet. Gently shape each one into a patty about 3 1/2 inches wide and approximately 3/4 inch thick. Using three or four fingers, create a dimple by pushing down in the center of each patty. The dimple should be about 1/4 inch deep and 2 inches wide. Cover baking sheet with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Serious Eats / Andrew Janjigian Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively set burners on a gas grill to the highest heat setting, cover, and preheat for 15 minutes. Clean and oil cooking grate. Serious Eats / Andrew Janjigian Line a shallow serving bowl with one or two pita breads and set aside. Place patties on grill (directly over coals if using charcoal). Cook (covered if using gas) until patties are browned on the bottom and release easily from the grill, 4 to 7 minutes. Flip and continue to cook until browned on second side and meat registers 160˚F (71˚C), about 6 minutes longer. (If flare-ups occur, move patties around grill to avoid scorching.) Transfer patties to serving bowl, tent loosely with foil, and let rest for 2 minutes. Serve, passing remaining pita on the side. Serious Eats / Andrew Janjigian