Egyptian kofta kebabs are spiced ground meat skewers made with beef or lamb, onions, parsley, and traditional Middle Eastern spices. These juicy, flavorful kebabs are shaped by hand and grilled or baked to perfection, making them a staple of Egyptian home cooking and street food.
Why You’ll Love This Recipe
- Authentic Egyptian spices and preparation
- Juicy texture thanks to onions and soaked bread
- Versatile—grill, pan-fry, or bake
- Great for gatherings or meal prep
- Easily customizable for spice and meat type
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or lamb (or a mix of both)
- Onion, grated
- Fresh parsley, chopped
- Soaked bread or breadcrumbs
- Garlic, minced (optional)
- Spices: cumin, coriander, cinnamon, paprika, salt, pepper
- Optional: nutmeg or cloves for extra warmth
directions
- Grate the onion and squeeze out the juice. Soak bread in this juice for 10 minutes, then squeeze dry.
- Mix the ground meat with onion, soaked bread, parsley, garlic, and spices until fully combined.
- Chill the mixture for 30 minutes.
- Wet your hands and shape the meat mixture into logs on skewers.
- Cook using one of the following methods:
- Grill: 4–8 minutes per side
- Broil: Bake at 350 °F for 15 minutes, then broil for 10 minutes
- Pan-fry: Cook over medium heat for 4 minutes per side
- Let rest briefly before serving.
Servings and timing
- Servings: Makes 8–16 skewers (4–8 servings)
- Prep time: 10 minutes
- Resting time: 30 minutes
- Cook time: 10–15 minutes
- Total time: 50–60 minutes
Variations
- Use all beef, all lamb, or a mix
- Add red pepper flakes or chili for heat
- Use za’atar for a herbaceous twist
- Omit skewers and shape into patties
- Infuse with charcoal smoke post-cooking for depth
storage/reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze raw or cooked for up to 3 months
- Reheating:
- Grill or pan: 2–3 minutes per side
- Oven: 350 °F for 8–10 minutes
- Microwave: 1–2 minutes, then crisp in pan if desired
FAQs
What is Egyptian kofta made of?
A mix of ground meat, onion, parsley, spices, and soaked bread.
Do I need to use skewers?
No, you can shape them by hand into logs or patties.
Can I use lamb instead of beef?
Yes, or mix both for richer flavor.
How do I prevent kofta from falling apart?
Chill the mixture and use soaked bread to bind the meat.
Can I make kofta in the oven?
Yes, bake at 350 °F for 25–30 minutes, or broil for a charred finish.
What temperature should kofta be cooked to?
160–165 °F internal temperature for safety.
Is kofta gluten-free?
It can be if you use gluten-free bread or crumbs.
Can I prep them ahead of time?
Yes, shape and refrigerate for up to 12 hours before cooking.
What sauces go well with kofta?
Tahini sauce, yogurt garlic sauce, or hummus are great pairings.
What should I serve with kofta?
Pita bread, rice, salad, and grilled vegetables make excellent sides.
Conclusion
Egyptian kofta kebabs are a flavorful, flexible, and easy-to-make dish perfect for any occasion. Whether grilled, baked, or pan-fried, these kebabs offer a taste of Egyptian cuisine that’s hearty, aromatic, and endlessly satisfying. Serve with your favorite sides for a complete meal everyone will love.
Print
Egyptien Kofta Kebab
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8–10 kebabs 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Egyptian
- Diet: Halal
Description
Savory Egyptian-style kofta kebabs made from spiced ground beef and lamb, seasoned with onions, parsley, and warm Middle Eastern spices, then grilled to perfection.
Ingredients
- 1 lb ground beef
- 1 lb ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Skewers for grilling
Instructions
- In a bowl, combine ground beef and lamb with grated onion, garlic, parsley, and all spices.
- Mix thoroughly until the meat mixture becomes cohesive and slightly sticky.
- Shape the mixture around skewers into long, sausage-like shapes.
- Refrigerate for 20 minutes to help the kofta hold together on the grill.
- Preheat grill or broiler to medium-high heat.
- Grill kofta for about 4–5 minutes per side, turning once, until cooked through.
- Let rest for 5 minutes before serving.
- Serve with pita bread, tahini sauce, and salad.
Notes
- Chilling helps keep the kofta firm while grilling.
- You can use all beef or all lamb if preferred.
- Serve with sides like rice, salad, or grilled vegetables.
- Use metal or soaked wooden skewers to prevent burning.
Nutrition
- Serving Size: 1 kebab
- Calories: 250
- Sugar: 0 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 70 mg