Egyptian Grilled Kofta (Kofta Meshweya)

Ingredients

• about 680 g Ground lamb or beef
• 1 medium Onion
• 2 cloves Garlic
• 0.25 cup Fresh parsley
• 1.5 teaspoons Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Sunflower seed butter
• 1 tablespoon Lemon juice
• 1 clove Garlic
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g ground lamb or beef, 1 medium onion (grated), 2 cloves garlic (minced), 0.25 cup fresh parsley (chopped), 1.5 teaspoons cumin, 1 teaspoon coriander, 0.5 teaspoon allspice, 1 teaspoon salt, and 0.5 teaspoon black pepper.
2. 2Mix everything together with your hands until all the ingredients are completely combined. This ensures the spices and aromatics are evenly distributed throughout the meat.
3. 3Shape the meat mixture into 4-6 oblong shapes around skewers, pressing firmly to make sure they hold their form. You can also form them into small patties if you don't have skewers.
4. 4Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C). Make sure the grill grates are clean.
5. 5Place the kofta skewers on the preheated grill. Cook for 5-7 minutes per side. The kofta is done when it is browned on the outside and the internal temperature reaches 71°C for beef or 74°C for lamb.
6. 6While the kofta is grilling, prepare the sauce. In a small bowl, whisk together the 2 tablespoons sunflower seed butter, 1 tablespoon lemon juice, 1 clove garlic (minced), and 2 tablespoons water until smooth and well combined.
7. 7Once the kofta is cooked, remove it from the grill and let it rest for 2-3 minutes before serving. Serve the hot kofta skewers with the sunflower seed butter sauce.

Substitutions

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