Barbecue kofta

Barbecue kofta

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Many kebab and kofta restaurants have coal grills on the street outside the restaurant. The coals give a distinctive smoky flavour that some households try to recreate by placing a hot coal in the oven to flavour their meat.

Ingredients

Quantity Ingredient
300g minced beef or lamb
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon ground allspice
Tahina sauce
salt
freshly ground black pepper

You will need

Quantity Ingredient
8 metal or wooden skewers

Method

  1. If you’re using wooden skewers, soak in water for at least an hour to prevent them burning.
  2. Mix the beef or lamb, onion, garlic, parsley and allspice together with salt and pepper, to taste, in a large mixing bowl until they are well incorporated. Cover and put in the fridge for at least 1 hour before you are ready to barbecue.
  3. When you are ready to cook the kofta, preheat the barbecue or grill to a medium-high heat.
  4. With damp hands, roll the beef into fingers the size of a man’s thumb and wrap and shape them onto the skewers. Put the skewers onto the barbecue or grill and cook on each side for 5 minutes.
  5. Serve hot with the tahina sauce on the side for dipping.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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