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.
PrintEgyptian Kofta Kebab
Egyptian Kofta Kebab is a traditional Middle Eastern dish made with spiced ground meat shaped into logs and grilled or baked to perfection. It’s juicy, aromatic, and perfect served with pita, tahini, or rice.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grill/Bake
- Cuisine: Egyptian
- Diet: Halal
Ingredients
- 1 lb ground beef or lamb
- 1 small onion, grated and juice squeezed out
- ¼ cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp paprika
- Salt and black pepper to taste
- 1 Tbsp olive oil (for brushing)
Instructions
- In a large bowl, combine ground meat, onion, parsley, garlic, and spices. Mix well until fully incorporated.
- Shape mixture into log-shaped kebabs or around skewers.
- Cover and refrigerate for at least 30 minutes to help them hold shape.
- Preheat grill or oven to 400°F (200°C).
- Brush koftas with olive oil and grill or bake for 15–20 minutes, turning halfway, until browned and cooked through.
- Serve hot with pita bread, tahini sauce, or rice.
Notes
- For juicier kebabs, mix beef and lamb together.
- Can be made ahead and frozen raw or cooked.
- Serve with grilled vegetables or a cucumber yogurt salad.
Nutrition
- Serving Size: 1 kofta (about 150 g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 19g
- Cholesterol: 65mg