Egyptian Grilled Minced Meat Skewers

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Egyptian-style grilled minced meat skewers are juicy, herb-laced, and packed with warm Middle Eastern spices. The meat is molded around flat skewers and quickly charred over hot coals for an unmistakable smoky crust. Serve with lemon, tahini, and warm pita for an authentic street-food experience at home.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 2 gSugar
• 26 gProtein
• 640 mgSodium
• 470 mgPotassium
• 65 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the kofta mixture

• 1 lb (450 g) ground beef or lamb (20% fat)
• 1 medium yellow onion, finely grated and squeezed
• 3 garlic cloves, minced
• 1/3 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika

For the spice mix and skewers

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• 4 flat metal or soaked wooden skewers

For serving

• 1 lemon, cut into wedges
• 1/2 cup tahini sauce or garlic yogurt sauce
• 4 pita breads, warmed
• 1 small red onion, thinly sliced
• 1 tomato, sliced

Directions

1. In a large bowl, combine the ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, black pepper, salt, and cayenne. Mix with your hands for 2-3 minutes until the mixture becomes slightly tacky and uniform.
2. Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld and the mixture firm up for easier shaping.
3. Divide the meat into 4 equal portions. With wet hands, mold each portion firmly around a flat skewer, pressing to make a long sausage shape about 5 inches long and 1 inch thick. Smooth the surface and lightly brush with olive oil.
4. Prepare a hot grill (about 450°F / 230°C) with a clean, lightly oiled grate. If using a grill pan, preheat over medium-high heat for 3 minutes.
5. Place the skewers on the hot grill and cook for 3-4 minutes per side, turning carefully with tongs, until deeply browned on the outside and just cooked through in the center (internal temperature 160°F / 71°C).
6. Transfer the kofta to a platter and let rest for 2 minutes. Loosen the meat from the skewers with a fork or serve them on the skewers.
7. Plate with lemon wedges, warm pita, tahini or yogurt sauce, and sliced onion and tomato on the side.

Cook’s Notes

• Wet your hands when shaping the kofta to keep the mixture from sticking to your skin.
• For an even more authentic flavor, substitute half the beef with ground lamb.
• Chilling the shaped skewers for 10 minutes before grilling helps them hold their shape over high heat.
• If you do not have a grill, a cast-iron grill pan over high heat gives excellent char marks.
• Do not overcook; kofta stays juiciest when it is just past pink inside and heavily seared outside.

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