Egyptian Grilled Kofta Skewers

Instructions

1. 1Prepare your grill for medium-high heat, aiming for a temperature of 190.6-204.4°C (190-205°C). Place the 8 wooden skewers in a shallow dish and cover them with water to soak for at least 10 minutes; this prevents them from burning on the grill.
2. 2In a large bowl, combine the about 680 g of ground beef, the 1 medium onion (grated), the 3 cloves of garlic (minced), the 0.5 cup of fresh parsley (chopped), the 1.5 tsp of cumin, the 1 tsp of coriander, the 0.5 tsp of allspice, the 1 tsp of salt, and the 0.5 tsp of black pepper. Use your hands to mix these ingredients thoroughly until they are evenly distributed and the mixture is well combined.
3. 3Divide the beef mixture into 8 equal portions. Take one portion and firmly shape it around one of the soaked wooden skewers, forming an elongated cylinder that adheres well to the skewer.
4. 4Carefully place the kofta skewers on the preheated grill, which should be at medium-high heat (190.6-204.4°C / 190-205°C). Grill the kofta for a total of 16-20 minutes, turning them every 4-5 minutes to cook evenly on all sides, until they are browned and cooked through. The internal temperature of the kofta should reach 71°C when measured with a meat thermometer.
5. 5While the kofta grills, prepare the yogurt-cucumber sauce. In a small bowl, combine the 1 cup of plain yogurt, the 0.5 medium cucumber (grated), and the 1 tbsp of lemon juice. Stir these ingredients together until they are well combined and smooth.
6. 6Remove the cooked kofta skewers from the grill and place them on a clean plate. Let them rest for 2-3 minutes; this allows the juices to redistribute, keeping the kofta tender and moist. Serve the hot grilled kofta skewers immediately with the prepared yogurt-cucumber sauce.

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