Photograph of the finished Kofta kebab Egyptian

Middle East · Xiên chả bò cừu nướng Kofta kebab Ai Cập

Kofta kebab Egyptian

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Lamb Lamb 1.1 lb
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Onion Onion 2
  • Photograph of Baharat spice blend Baharat spice blend 0.8 oz
  • Photograph of Sesame tahini sauce Sesame tahini sauce 4.9 oz
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mince the beef and lamb in a ratio of three parts beef to two parts lamb; the lamb fat is what keeps the skewers from drying out.
  2. 2 Squeeze out the excess water from the chopped onion and mix it with the meat, parsley, baharat, salt, and pepper.
  3. 3 Knead the meat mixture for 6 minutes until it becomes sticky and pliable, then refrigerate for 1 hour to allow the meat to bind together.
  4. 4 Shape the meat around a flat skewer to form a 12 cm long stick; the flat skewer will keep the meat from rotating when flipped.
  5. 5 Grill for 12 minutes, flipping every 3 minutes; mix tahini with lemon juice, garlic, and cold water to make a dipping sauce.

With an appliance

  • Charcoal grill 45 min

    Grill on an electric grill at 250 degrees for 14 minutes, flipping every 3-4 minutes; place a drip tray underneath to prevent the lamb fat from smoking and burning.

  • Air fryer 40 min

    Replace step 5: steam in a hot air pot at 200 degrees for 14 minutes, flip at minute 7; the skewers should be seared but without a charcoal smell, so increase the baharat by 2g.

Start cooking