Egyptian
Kabab wa Kofta
An Egyptian mixed grill of tender marinated meat cubes and juicy kofta skewers cooked over charcoal. It is served hot with baladi bread, grilled vegetables, and tahina, just as it would be at a Cairo kebabgi.
Ingredients
- Beef or lamb leg, cut into 3 cm cubes250 g
- Fatty minced lamb or beef250 g
- Sheep tail fat or beef suet, very finely minced30 g
- Yellow onion, finely grated1 medium
- Fresh parsley, finely chopped2 tbsp
- Lemon juice or white vinegar1 tbsp
- Vegetable oil1 tbsp
- Ghee, melted1 tbsp
- Egyptian baharat spice mix1 tsp
- Ground cumin1/2 tsp
- Ground black pepper1 tsp
- Salt1 tsp
- Green bell pepper, cut into chunks1 small
- Tomato, halved1
- Small onion, cut into wedges1
- Baladi bread2 small loaves
- Tahina sauce1/2 cup
Method
- Put the grated onion in a sieve over a bowl and squeeze firmly to separate the onion juice from the dry onion pulp.
- For the kabab, mix the meat cubes with the onion juice, lemon juice or vinegar, vegetable oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp baharat.
- Cover the kabab meat and marinate in the refrigerator for at least 2 hours.
- For the kofta, combine the minced meat, minced fat, squeezed onion pulp, parsley, cumin, remaining 1/2 tsp baharat, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper.
- Knead the kofta mixture by hand for 4 to 5 minutes until sticky and cohesive, then chill for 30 minutes.
- Light a charcoal grill and let the coals burn until covered with a light grey ash.
- Thread the marinated kabab cubes onto metal skewers, leaving a little space between pieces.
- Shape the kofta mixture around separate flat metal skewers in long, even fingers, pressing gently so it grips the skewer.
- Skewer the green pepper, tomato, and onion wedges separately or place them directly on the grill.
- Grill the kabab and kofta over hot charcoal, turning often, until browned and lightly charred; cook kofta for about 8 to 10 minutes and kabab for about 10 to 12 minutes depending on thickness.
- Brush the skewers lightly with melted ghee during the last minute of grilling.
- Warm the baladi bread on the grill, then let the meat rest for 3 minutes.
- Serve the kabab and kofta hot with the grilled vegetables, warm baladi bread, and tahina sauce.
Common questions
Can I substitute the sheep tail fat or beef suet in the kofta?
Yes. Use very fatty ground lamb or beef if you can’t get suet or tail fat, but don’t skip fat entirely. The kofta needs fat to stay juicy and hold together on the skewer.
How long should I marinate the kabab meat, and can I do it overnight?
Marinate at least 2 hours for flavor. Overnight is fine and often better, but keep it refrigerated and don’t exceed about 24 hours, or the lemon or vinegar can start to toughen the meat.
What are the most common mistakes when grilling kabab wa kofta?
The biggest mistakes are under-kneading the kofta, making the meat too dry, and grilling over weak coals. Kofta should feel sticky before shaping, and the grill should be hot with grey-ashed charcoal for good browning.
How should I store leftovers, and can I freeze the raw mixture?
Store cooked leftovers in an airtight container in the fridge for up to 3 days. Raw kabab and kofta can be frozen separately for about 2 months; thaw overnight in the fridge before grilling.
What should I serve with kabab wa kofta?
Serve with baladi bread, rice, tahini, sliced onions, pickles, and a simple tomato-cucumber salad. Grilled tomatoes and green peppers from the skewer are classic and help balance the rich meat.