Egyptian Kofta Kebabs

8 mins
Serves 1
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Directions

  1. 1Finely chop two to three medium onions using a mini food processor or grater.
  2. 2Finely chop two to three medium onions using a mini food processor or grater.
  3. 3Finely chop two to three medium onions using a mini food processor or grater.
  4. 4Drain 70-80% of the liquid from the chopped onions using a strainer or a nut milk bag.
  5. 5Drain 70-80% of the liquid from the chopped onions using a strainer or a nut milk bag.
  6. 6Drain 70-80% of the liquid from the chopped onions using a strainer or a nut milk bag.
  7. 7If the onions are too dry, add some of the drained liquid back.
  8. 8If the onions are too dry, add some of the drained liquid back.
  9. 9If the onions are too dry, add some of the drained liquid back.
  10. 10In a large bowl, add the 1.5kg of minced meat (30% fat), 160g drained onions, 13g chopped parsley, 3 tsp salt, 2.5 tsp black pepper, and 1/2 tsp cayenne pepper.
  11. 11In a large bowl, add the 1.5kg of minced meat (30% fat), 160g drained onions, 13g chopped parsley, 3 tsp salt, 2.5 tsp black pepper, and 1/2 tsp cayenne pepper.
  12. 12In a large bowl, add the 1.5kg of minced meat (30% fat), 160g drained onions, 13g chopped parsley, 3 tsp salt, 2.5 tsp black pepper, and 1/2 tsp cayenne pepper.
  13. 13Knead the mixture with your hands for four to five minutes until it becomes sticky. This will help the meat bind together and stick to the skewers.
  14. 14Knead the mixture with your hands for four to five minutes until it becomes sticky. This will help the meat bind together and stick to the skewers.
  15. 15Knead the mixture with your hands for four to five minutes until it becomes sticky. This will help the meat bind together and stick to the skewers.
  16. 16Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
  17. 17Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
  18. 18Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
  19. 19Meanwhile, prepare the tahini sauce by combining 75g yoghurt, 50g tahini paste, 50ml water, 20ml lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp chilli powder, and 1/4 tsp ground cumin in a bowl or blender. Mix well until smooth.
  20. 20Meanwhile, prepare the tahini sauce by combining 75g yoghurt, 50g tahini paste, 50ml water, 20ml lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp chilli powder, and 1/4 tsp ground cumin in a bowl or blender. Mix well until smooth.
  21. 21Meanwhile, prepare the tahini sauce by combining 75g yoghurt, 50g tahini paste, 50ml water, 20ml lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp chilli powder, and 1/4 tsp ground cumin in a bowl or blender. Mix well until smooth.
  22. 22Once the meat is chilled, shape it around the flat kebab skewers.
  23. 23Once the meat is chilled, shape it around the flat kebab skewers.
  24. 24Once the meat is chilled, shape it around the flat kebab skewers.
  25. 25If any meat falls off the skewers during grilling, roll it into a sausage shape and place it on the grill.
  26. 26If any meat falls off the skewers during grilling, roll it into a sausage shape and place it on the grill.
  27. 27If any meat falls off the skewers during grilling, roll it into a sausage shape and place it on the grill.
  28. 28Place the skewers on a hot grill (but not on fire). For the first two minutes, rotate every 20-30 seconds to sear the skin on both sides. Then, rotate every 60 seconds to cook the meat evenly. The total grilling time is approximately six minutes.
  29. 29Place the skewers on a hot grill (but not on fire). For the first two minutes, rotate every 20-30 seconds to sear the skin on both sides. Then, rotate every 60 seconds to cook the meat evenly. The total grilling time is approximately six minutes.
  30. 30Place the skewers on a hot grill (but not on fire). For the first two minutes, rotate every 20-30 seconds to sear the skin on both sides. Then, rotate every 60 seconds to cook the meat evenly. The total grilling time is approximately six minutes.
  31. 31Serve immediately with bread, tahini sauce, parsley, sliced tomatoes, and salty cucumber pickles.
  32. 32Serve immediately with bread, tahini sauce, parsley, sliced tomatoes, and salty cucumber pickles.
  33. 33Serve immediately with bread, tahini sauce, parsley, sliced tomatoes, and salty cucumber pickles.

Ingredients

  • 1.5 kg minced meat 30% fat
  • 1.5 kg minced meat 30% fat
  • 1.5 kg minced meat 30% fat
  • 3 tsp salt
  • 3 tsp salt
  • 3 tsp salt
  • 2.5 tsp black pepper
  • 2.5 tsp black pepper
  • 2.5 tsp black pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 160 g drained grated onion
  • 160 g drained grated onion
  • 160 g drained grated onion
  • 13 g parsley leaves
  • 13 g parsley leaves
  • 13 g parsley leaves
  • 75 g yoghurt
  • 75 g yoghurt
  • 75 g yoghurt
  • 50 g tahini paste
  • 50 g tahini paste
  • 50 g tahini paste
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 20 ml lemon juice
  • 20 ml lemon juice
  • 20 ml lemon juice
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp chilli powder
  • 0.25 tsp chilli powder
  • 0.25 tsp chilli powder
  • 0.25 tsp ground cumin
  • 0.25 tsp ground cumin
  • 0.25 tsp ground cumin
  • 2 bread
  • 2 bread
  • 2 bread
  • 2 tomato
  • 2 tomato
  • 2 tomato
  • 2 cucumber pickles
  • 2 cucumber pickles
  • 2 cucumber pickles

Equipment

knifemini food processorstrainernut milk bagclean tea towellarge bowlflat kebab skewersgrillspatula