Juicy, char-grilled skewers of seasoned ground beef and lamb blended with onions, parsley, and warm Egyptian spices. These smoky kofta kebabs are a cornerstone of Egyptian grilling tradition.
Ingredients
500g ground beef
250g ground lamb
1 large onion, grated
1 bunch fresh parsley, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
1/2 tsp allspice
2 tbsp vegetable oil
Lemon wedges for serving
Instructions
1Combine ground beef and lamb with grated onion, chopped parsley, cumin, coriander, cinnamon, allspice, salt, and pepper. Knead the mixture vigorously for five minutes.
2Cover the meat mixture and refrigerate for at least thirty minutes. Chilling firms the mixture and helps the flavors marry together for richer tasting kebabs.
3Divide the mixture into twelve equal portions. Mold each portion around flat metal skewers into elongated sausage shapes, pressing firmly to ensure they hold together.
4Preheat a charcoal grill or broiler to high heat. Brush the grill grates lightly with oil to prevent sticking when the delicate kofta are placed on.
5Grill the kofta skewers for four minutes per side, turning carefully, until charred on the outside with beautiful grill marks but still juicy inside.
6Serve immediately on a platter with warm flatbread, tahini sauce, sliced tomatoes, onion rings, and lemon wedges alongside a fresh green herb salad.
Did You Know?
Egyptian kofta vendors can shape dozens of skewers per minute using a technique passed from master to apprentice over generations of street-side grilling.