EgyptianEgyptian Grilled Kofta
Minced beef kneaded with grated onion, parsley, cumin and allspice, shaped into long fingers and grilled over charcoal or in a ridged pan until browned and cooked through.
- Prep:
- 25 minutes
- Cook:
- 20 minutes
- Waiting:
- 30 minutes (Chill the kofta mixture for 30 minutes before shaping.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Grill and tongs, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Onion and parsley
5 minutesGrate the onion and squeeze out its juice with your hands. Chop the parsley very finely.
Success cueThe onion is grated and fairly dry.
- 02
Kneading
4 minutesMix the ground beef with the onion, parsley, cumin, allspice, black pepper and salt, and knead for 3 minutes until sticky.
Success cueThe mixture is sticky and holds together.
- 03
Chilling
30 minutesCover and chill the mixture for 30 minutes.
Success cueThe mixture is cold and firm.
- 04
Shaping
10 minutesShape the mixture into long fingers about 12 cm long, on flat skewers or by hand.
Success cueEven fingers with no cracks.
- 05
Grilling
12 minutesHigh heatGrill over hot charcoal or in a ridged grill pan over medium-high heat for 10 to 12 minutes, turning a few times, until browned and cooked through to 71°C.
Success cueBrowned outside and no pink inside.
Watch outMinced beef must reach 71°C in the center.
- 06
Resting
3 minutesRest the kofta for 3 minutes before serving.
Success cueThe juices have settled.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Squeezing the juice out of the grated onion keeps the kofta from falling apart on the grill.
- • Wet your hands with cold water while shaping so the mixture does not stick.
- • Beef with some fat keeps the kofta juicy; very lean beef makes it dry.
Common mistakes
- • Skipping the chilling, so the kofta is soft and hard to shape.
- • Pressing the kofta flat on the grill, which squeezes out its juices.
Serving ideasServe with baladi bread, tahini, green salad and grilled tomatoes.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I bake the kofta in the oven?
Yes. Bake it on a tray at 220°C for 15 to 18 minutes, turning once, until it reaches 71°C.
Why does my kofta fall off the skewers?
The mixture was too wet or not kneaded long enough. Squeeze the onion well, knead until sticky and chill before shaping.
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