Grilled Kofta with Egyptian Rice

Instructions

1. 1Place the 1/2 medium onion, 2 cloves garlic, and 1/4 cup fresh parsley into a food processor and pulse until finely chopped.
2. 2In a large bowl, combine the about 450 g ground beef, the chopped onion mixture, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix with your hands until all ingredients are evenly distributed.
3. 3Shape the beef mixture into 8 small, elongated patties or cylinders, about 7.62 cm long. If using skewers, thread 2 kofta onto each skewer.
4. 4Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
5. 5Grill the kofta skewers for 10-12 minutes, turning them every few minutes, until the internal temperature reaches 71°C and they are browned on all sides.
6. 6While the kofta is grilling, heat 2 tablespoons of olive oil in a medium saucepan over medium heat (176.7-204.4°C / 175-200°C). Add the 1/4 cup vermicelli pasta and cook, stirring frequently, until it turns a golden brown color.
7. 7Add the 1 cup long-grain rice to the saucepan with the vermicelli and cook for 1 minute, stirring constantly to coat the grains with oil.
8. 8Pour in the 2 cups chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
9. 9Serve the grilled kofta immediately with the prepared Egyptian rice.

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