Egyptian Kofta Kebabs
Directions
- 1Finely chop two to three medium onions using a mini food processor or grater.
- 2Drain 70-80% of the liquid from the chopped onions using a strainer or a nut milk bag.
- 3If the onions are too dry, add some of the drained liquid back.
- 4In 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.
- 5Knead 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.
- 6Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
- 7Meanwhile, 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.
- 8Once the meat is chilled, shape it around the flat kebab skewers.
- 9If any meat falls off the skewers during grilling, roll it into a sausage shape and place it on the grill.
- 10Place 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.
- 11Serve immediately with bread, tahini sauce, parsley, sliced tomatoes, and salty cucumber pickles.
Ingredients
- 1.5 kg minced meat 30% fat
- 3 tsp salt
- 2.5 tsp black pepper
- 0.5 tsp cayenne pepper
- 160 g drained grated onion
- 13 g parsley leaves
- 75 g yoghurt
- 50 g tahini paste
- 50 ml water
- 20 ml lemon juice
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp chilli powder
- 0.25 tsp ground cumin
- 2 bread
- 2 tomato
- 2 cucumber pickles
Equipment
knifemini food processorstrainernut milk bagclean tea towellarge bowlflat kebab skewersgrillspatula
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