Quick Weeknights · Egyptian
Egyptian Kofta
These minced meat skewers are grilled over charcoal until juicy, letting the fresh parsley shine through in every bite.
Why This Works
The inclusion of lamb fat ensures the beef doesn't dry out during the high-heat searing process.
The Upgrade
Add a pinch of ground cinnamon to the spice mix for a traditional, sophisticated flavor profile.
Chef's Secret
Michelin TechniqueSqueezing the moisture out of the grated onion is crucial; excess liquid will prevent the meat from adhering to the skewers.
Ingredients
Total time including resting: 35 min
Directions
Combine meats, parsley, onion, garlic, and spices in a large bowl.
5 minKnead the mixture by hand until it becomes sticky and holds its shape.
5 minShape the meat into long logs around wooden or metal skewers.
5 minHeat a grill pan or cast iron skillet to high heat.
3 minPlace skewers in the pan and sear until charred and crusty.
8 minFlip and continue cooking until fully cooked through.
5 minRemove from heat and let rest for a moment.
2 minServe alongside warm flatbread and salad.
Wine Pairing
Cinsault
Red Wine
The BottleChateau Musar Jeune Red
Cinsault's bright red-fruit profile and low tannins allow the delicate char of the charcoal and fresh parsley to shine. It offers enough structure to handle the protein without overwhelming the grill notes.
Nutrition per Serving
390
calories
38g
protein
4g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tahini Dipping Sauce
Whisk together tahini, lemon juice, and a splash of water for a creamy, nutty element that pairs perfectly with charred meat.
Ingredients
Directions
Place the tahini and grated garlic in a chilled stainless steel bowl.
Whisk in the lemon juice vigorously until the mixture thickens and seizes.
Gradually add the ice-cold water, one tablespoon at a time, whisking constantly.
Continue whisking until the emulsion breaks into a smooth, glossy, and aerated consistency.
Adjust seasoning with kosher salt to taste.
Serve immediately at room temperature alongside the charred kofta.
Side Dish
Warm Pita Bread
Soft, pillowy pita is essential for scooping up the juicy kofta and any residual parsley-flecked juices.
Ingredients
Directions
Whisk water, yeast, and sugar in a bowl; let bloom for 5 minutes.
Stir in flour, salt, and oil until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
Divide dough into 4 equal portions and roll into 6-inch rounds, 1/4-inch thick.
Preheat a cast-iron skillet over medium-high heat until smoking.
Cook each round for 60-90 seconds per side until puffed and charred in spots.
Wrap immediately in a clean kitchen towel to steam and remain pillowy until service.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.