Egyptian Kofta Kebab: A Delicious and Authentic Recipe

Egyptian Kofta Kebab: Imagine sinking your teeth into juicy, perfectly spiced meat, grilled to smoky perfection. That’s the magic of Kofta Kebab, a culinary treasure from the heart of Egypt! This isn’t just a recipe; it’s a journey through centuries of tradition, a taste of vibrant culture, and a guaranteed crowd-pleaser for your next barbecue or family dinner.

Kofta, in its various forms, has been a staple in Middle Eastern and Mediterranean cuisine for centuries. In Egypt, it’s more than just food; it’s a symbol of hospitality and celebration, often served during holidays and special occasions. Passed down through generations, each family boasts its own secret blend of spices, making every bite a unique experience.

What makes Egyptian Kofta Kebab so irresistible? It’s the harmonious blend of flavors – the savory meat, the aromatic spices like cumin, coriander, and paprika, and the fresh herbs that dance on your palate. The texture is equally captivating; a delightful combination of tender and slightly charred, offering a satisfying bite every time. Plus, it’s incredibly versatile! Serve it with warm pita bread, a refreshing tahini sauce, and a vibrant Egyptian salad for a complete and unforgettable meal. Whether you’re a seasoned grill master or a kitchen novice, this recipe is surprisingly easy to master, bringing the authentic taste of Egypt right to your table. Get ready to experience the deliciousness of Egyptian Kofta Kebab!

this Recipe

Ingredients:

• For the Kofta:
• 1 kg (2.2 lbs) ground beef or lamb (or a mixture of both), preferably with 20% fat
• 1 large onion, finely grated or processed in a food processor
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2-3 cloves garlic, minced
• 1 red bell pepper, finely diced (optional, but adds sweetness and color)
• 1 green bell pepper, finely diced (optional, but adds sweetness and color)
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon sweet paprika
• 1 teaspoon black pepper
• 2 teaspoons salt (or to taste)
• 1/4 cup breadcrumbs (optional, helps bind the mixture)
• 1 egg (optional, helps bind the mixture)
• For the Tahini Sauce (optional):
• 1/2 cup tahini paste
• 1/4 cup lemon juice, freshly squeezed
• 1-2 cloves garlic, minced
• 1/4 cup water (or more, to adjust consistency)
• 1/4 teaspoon salt (or to taste)
• Pinch of cayenne pepper (optional)
• 1 tablespoon chopped fresh parsley (for garnish)
• For Serving:
• Pita bread or flatbread
• Chopped tomatoes
• Chopped cucumbers
• Chopped onions
• Pickled vegetables (optional)
• Fresh parsley or cilantro (for garnish)
• Lemon wedges

Preparing the Kofta Mixture:

1. Prepare the Onion: Grate the onion using a box grater or process it in a food processor until finely minced. Place the grated onion in a fine-mesh sieve or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to prevent the kofta from being too wet and falling apart during cooking. Discard the onion juice or save it for another use, like adding it to soups or stews.
2. Combine the Ingredients: In a large mixing bowl, combine the ground meat, squeezed onion, chopped parsley, chopped cilantro, minced garlic, diced bell peppers (if using), chopped green chilies (if using), cumin, coriander, allspice, cinnamon, cayenne pepper (if using), paprika, black pepper, and salt.
3. Mix Thoroughly: Use your hands to thoroughly mix all the ingredients together. The goal is to ensure that the spices and herbs are evenly distributed throughout the meat mixture. Don’t be afraid to get your hands dirty! Mix for at least 5-7 minutes, until the mixture becomes sticky and well-combined. This step is important for the kofta to hold its shape.
4. Add Binders (Optional): If you’re using breadcrumbs and/or an egg, add them to the mixture now. The breadcrumbs will help absorb excess moisture and bind the mixture, while the egg will add further binding power. Mix well until everything is incorporated.
5. Rest the Mixture: Cover the bowl with plastic wrap and refrigerate the kofta mixture for at least 30 minutes, or preferably 1-2 hours. This allows the flavors to meld together and the meat to firm up, making it easier to shape the kofta. You can even prepare the mixture the day before and let it marinate overnight in the refrigerator for even better flavor.

Shaping the Kofta:

1. Prepare Your Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill. Metal skewers are also a great option and don’t require soaking.
2. Shape the Kofta: Take a handful of the kofta mixture and shape it into an elongated sausage shape around a skewer. Press the meat firmly onto the skewer to ensure it adheres well. You can make the kofta as long or as thick as you like, but aim for a uniform size so they cook evenly. A good size is about 4-5 inches long and 1-1.5 inches thick.
3. Smooth the Surface: Use your fingers to smooth the surface of the kofta and ensure there are no cracks or gaps. This will help prevent them from falling apart during cooking. You can also lightly wet your hands with water to make the shaping process easier.
4. Repeat: Repeat the shaping process with the remaining kofta mixture until you have used it all up. Place the shaped kofta on a baking sheet lined with parchment paper.

Cooking the Kofta:

There are several ways to cook the kofta, each offering a slightly different flavor and texture. Here are three popular methods:

Grilling:

1. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the kofta from sticking.
2. Grill the Kofta: Place the kofta skewers on the grill and cook for about 8-10 minutes, turning frequently, until they are cooked through and have a nice char on all sides. The internal temperature should reach 160°F (71°C).
3. Rest: Remove the kofta from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful kofta.

Oven Baking:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Kofta: Place the kofta skewers on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are cooked through and lightly browned. Turn them halfway through cooking to ensure even browning.
3. Broil (Optional): For a more charred and crispy exterior, broil the kofta for the last 2-3 minutes of cooking, watching carefully to prevent burning.
4. Rest: Remove the kofta from the oven and let them rest for a few minutes before serving.

Pan-Frying:

1. Heat the Oil: Heat a tablespoon or two of olive oil or vegetable oil in a large skillet over medium-high heat.
2. Fry the Kofta: Place the kofta skewers in the hot skillet and cook for about 8-10 minutes, turning frequently, until they are cooked through and browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
3. Rest: Remove the kofta from the skillet and let them rest for a few minutes before serving.

Preparing the Tahini Sauce (Optional):

1. Combine Ingredients: In a small bowl, whisk together the tahini paste, lemon juice, minced garlic, water, salt, and cayenne pepper (if using).
2. Adjust Consistency: Add more water, a tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and creamy, but not too thick or too thin.
3. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may want to add more lemon juice for tanginess, more garlic for flavor, or more salt for seasoning.
4. Garnish: Stir in the chopped fresh parsley.

Serving the Kofta:

1. Warm the Bread: Warm the pita bread or flatbread in a dry skillet or in the oven.
2. Assemble the Kebab: Place a few kofta skewers on a warm pita bread or flatbread.
3. Add Toppings: Top with chopped tomatoes, chopped cucumbers, chopped onions, pickled vegetables (if using), and fresh parsley or cilantro.
4. Drizzle with Sauce: Drizzle with tahini sauce (if using) or your favorite sauce.
5. Serve Immediately: Serve the kofta kebab immediately with lemon wedges on the side.

Tips for Success:

• Use High-Quality Meat: The quality of the meat will greatly affect the flavor and texture of the kofta. Choose ground beef or lamb with a good amount of fat (around 20%) for the best

  

  Conclusion:

  So there you have it! This Egyptian Kofta Kebab recipe is more than just a meal; it’s a culinary journey to the heart of Egypt, right in your own kitchen. I truly believe this is a must-try recipe for anyone looking to expand their grilling horizons and experience authentic, flavorful cuisine. The combination of aromatic spices, juicy ground meat, and that hint of freshness from the herbs creates a symphony of flavors that will tantalize your taste buds and leave you craving more.

  What makes this Egyptian Kofta Kebab so special is its versatility. While I’ve outlined my favorite method, feel free to experiment and make it your own! For a truly authentic experience, serve these kebabs with warm pita bread, a generous dollop of creamy tahini sauce, and a vibrant Egyptian salad like Salata Baladi (a chopped tomato, cucumber, and onion salad with a lemon-herb dressing). Alternatively, you can serve them over a bed of fluffy couscous or rice pilaf for a heartier meal.

  If you’re feeling adventurous, consider these variations:

  • Spicy Kofta: Add a pinch of cayenne pepper or a finely chopped chili pepper to the meat mixture for an extra kick.
  • Lamb Kofta: Substitute ground lamb for the beef for a richer, more gamey flavor.
  • Chicken Kofta: Use ground chicken for a lighter, healthier option. Just be sure to add a little extra olive oil to the mixture to keep it moist.
  • Vegetarian Kofta: While not traditional, you can create a delicious vegetarian version using a combination of lentils, chickpeas, and finely chopped vegetables like zucchini, carrots, and onions. Bind the mixture with breadcrumbs and spices, and grill or bake until golden brown.

  Don’t be intimidated by the list of ingredients! Most of these spices are readily available in your local grocery store, and the preparation is surprisingly simple. The key is to really massage the spices into the meat mixture to ensure that every bite is bursting with flavor. And remember, grilling over charcoal will impart a smoky flavor that elevates the kebabs to another level, but a gas grill or even a grill pan will work just fine too.

  I’m confident that you’ll absolutely love this recipe. It’s perfect for a summer barbecue, a weeknight dinner, or even a special occasion. It’s a crowd-pleaser that’s sure to impress your family and friends. So, gather your ingredients, fire up the grill, and get ready to experience the magic of Egyptian cuisine!

  I’m so excited for you to try this Egyptian Kofta Kebab recipe! Once you’ve made it, I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share delicious recipes that you’ll love. Happy grilling, and Sahtein! (Bon appétit!)

  I can’t wait to see your culinary creations and hear all about your Kofta Kebab adventures. Don’t forget to tag me in your photos on social media so I can see your masterpieces! Let’s spread the love for this amazing dish and inspire others to try it too. Enjoy!

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  Egyptian Kofta Kebab: A Delicious and Authentic Recipe

  Flavorful and juicy grilled kofta kebabs made with seasoned ground meat, served in warm pita bread with fresh toppings and a creamy tahini sauce.

  Prep Time30 minutes

  Cook Time10 minutes

  Total Time40 minutes

  Category: Dinner

  Yield: 8-10 servings

  Save This Recipe

  Ingredients

  • 1 kg (2.2 lbs) ground beef or lamb (or a mixture of both), preferably with 20% fat
  • 1 large onion, finely grated or processed in a food processor
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, finely diced (optional, but adds sweetness and color)
  • 1 green bell pepper, finely diced (optional, but adds sweetness and color)
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 tablespoon sweet paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt (or to taste)
  • 1/4 cup breadcrumbs (optional, helps bind the mixture)
  • 1 egg (optional, helps bind the mixture)
  • 1/2 cup tahini paste
  • 1/4 cup lemon juice, freshly squeezed
  • 1-2 cloves garlic, minced
  • 1/4 cup water (or more, to adjust consistency)
  • 1/4 teaspoon salt (or to taste)
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)
  • Pita bread or flatbread
  • Chopped tomatoes
  • Chopped cucumbers
  • Chopped onions
  • Pickled vegetables (optional)
  • Fresh parsley or cilantro (for garnish)
  • Lemon wedges

  Instructions

  1. Prepare the Onion: Grate the onion using a box grater or process it in a food processor until finely minced. Place the grated onion in a fine-mesh sieve or cheesecloth and squeeze out as much excess liquid as possible. Discard the onion juice or save it for another use.
  2. Combine the Ingredients: In a large mixing bowl, combine the ground meat, squeezed onion, chopped parsley, chopped cilantro, minced garlic, diced bell peppers (if using), chopped green chilies (if using), cumin, coriander, allspice, cinnamon, cayenne pepper (if using), paprika, black pepper, and salt.
  3. Mix Thoroughly: Use your hands to thoroughly mix all the ingredients together. Mix for at least 5-7 minutes, until the mixture becomes sticky and well-combined.
  4. Add Binders (Optional): If you’re using breadcrumbs and/or an egg, add them to the mixture now. Mix well until everything is incorporated.
  5. Rest the Mixture: Cover the bowl with plastic wrap and refrigerate the kofta mixture for at least 30 minutes, or preferably 1-2 hours.
  6. Prepare Your Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. Metal skewers are also a great option and don’t require soaking.
  7. Shape the Kofta: Take a handful of the kofta mixture and shape it into an elongated sausage shape around a skewer. Press the meat firmly onto the skewer to ensure it adheres well. A good size is about 4-5 inches long and 1-1.5 inches thick.
  8. Smooth the Surface: Use your fingers to smooth the surface of the kofta and ensure there are no cracks or gaps. You can also lightly wet your hands with water to make the shaping process easier.
  9. Repeat: Repeat the shaping process with the remaining kofta mixture until you have used it all up. Place the shaped kofta on a baking sheet lined with parchment paper.
  10. Grill the Kofta: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the kofta from sticking.
  11. Grill the Kofta: Place the kofta skewers on the grill and cook for about 8-10 minutes, turning frequently, until they are cooked through and have a nice char on all sides. The internal temperature should reach 160°F (71°C).
  12. Rest: Remove the kofta from the grill and let them rest for a few minutes before serving.
  13. Prepare the Tahini Sauce (Optional): In a small bowl, whisk together the tahini paste, lemon juice, minced garlic, water, salt, and cayenne pepper (if using).
  14. Adjust Consistency: Add more water, a tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and creamy, but not too thick or too thin.
  15. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may want to add more lemon juice for tanginess, more garlic for flavor, or more salt for seasoning.
  16. Garnish: Stir in the chopped fresh parsley.
  17. Warm the Bread: Warm the pita bread or flatbread in a dry skillet or in the oven.
  18. Assemble the Kebab: Place a few kofta skewers on a warm pita bread or flatbread.
  19. Add Toppings: Top with chopped tomatoes, chopped cucumbers, chopped onions, pickled vegetables (if using), and fresh parsley or cilantro.
  20. Drizzle with Sauce: Drizzle with tahini sauce (if using) or your favorite sauce.
  21. Serve Immediately: Serve the kofta kebab immediately with lemon wedges on the side.

  Notes

  • For best results, use ground meat with a good amount of fat (around 20%).
  • Squeezing the excess liquid from the grated onion is crucial to prevent the kofta from being too wet.
  • Refrigerating the kofta mixture allows the flavors to meld and the meat to firm up, making it easier to shape.
  • Soaking wooden skewers prevents them from burning on the grill.
  • Kofta can also be baked in the oven at 400°F (200°C) for 20-25 minutes or pan-fried in a skillet over medium-high heat for 8-10 minutes.
  • Adjust the amount of green chilies and cayenne pepper to your spice preference.
  • The tahini sauce can be customized with different herbs and spices.