Kofta Al Hatee is grilled Egyptian ground meat skewers that boast a rich flavor profile, juicy interior, charred crispy exterior, and tantalizing aromas. 

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Kofta Al Hatee, which translates to “BBQ Beef Skewer”, is an evocative culinary delight that transports me to the bustling heart of Old Cairo. In this historic quarter, nestled among its winding streets, is El Dahan, the flagship Hatee (BBQ place in Arabic). For my parents, El Dahan (founded in the late 19th century) was the go-to spot to savor an authentic meal of Kofta Al Hatee.

A vivid scene is etched in my memory: as the Kofta sizzled on the grill, the enchanting voice of the legendary Umm Kulthum played in the background. The aromatic blend of warm spices—cumin, coriander, and cinnamon—mingled with the scent of melted fat burning on the gleaming charcoal. These intoxicating aromas wafted through the air, forming clouds of smoke that embraced the intricate arabesque patterns and calligraphy on the antique buildings of that historic neighborhood.

Each time I make Kofta in my diaspora kitchen, I strive to recreate that evocative experience, recalling those flavors and aromas that are so deeply rooted in my memories.

Kofta Al Hatee Ingredients 

• Ground Lamb & Ground Beef 

The mixture of ground beef and lamb can make for a delicious and flavorful Koftet. Combining these meats brings together the rich, robust flavor of lamb with the slightly milder, juicy texture of beef, creating a balanced and tasty dish. I pick both with 85% lean and 15% fat. 

• Onions 

Onions are quintessential in making Kofta. The juice is extracted from the onion and used in the glaze, while the solids are added to the Kofta mixture. The best way to juice the onions is to blend them to a puree consistency in the mini food processor and then run it through a fine mesh sieve, pressing the onion puree to extract the onion juice. Yellow onions are the best for juicing. 

• Garlic 

Garlic helps balance the strong, often gamey flavor of lamb and the richness of beef. It works in harmony with other spices and herbs, creating a well-rounded flavor. Additionally, the aromatic nature of garlic helps elevate other ingredients like cumin, coriander, and parsley, making the dish more complex and layered.

• Baking Powder 

Being a leavening agent, baking powder reacts and releases carbon dioxide gas, which can create small bubbles within the meat mixture, making the Kofta lighter and more tender. Additionally, the alkaline nature of baking powder can help break down proteins in the meat, leading to a more tender final product. The small bubbles formed by the action of baking powder can help the meat retain its juices better during cooking, preventing the Kofta from drying out.

• Parsley 

Parsley adds a fresh flavor that brightens the overall taste of the Kofta Al Hatee, as it helps balance the richness of the meat and the intensity of the spices, providing a refreshing contrast.

 

Rich in vitamins A, C, and K, as well as minerals like iron and calcium, parsley adds nutritional value to the dish. It also can aid digestion and may help with the absorption of nutrients from the meat. Needless to say, the finely chopped parsley is used to garnish and enhance the presentation of the dish.

• Spices 

Spices offset the gameness of the lamb and elevate the flavor profile of Kofta Al Hatee. I make my own Kofta Al Hatee spice blend, yet you can use any meat spice blend you prefer. Some Middle Eastern brands, such as Ziyad. have created excellent Kofta spice blends that you may wanna try.

• Tomato Paste

Kofta Al Hatee Variations & Substitutions 

If you are not big on lamb, make it all beef, or try mixing beef with Bison. The flavor will vary for sure, but this combination is a winner if you prefer a lighter taste and smoother texture fat. 

Best Two Ways to Cook Kofta Al Hatee

1. Grill over charcoal – the ultimate and traditional way is to cook slowly over a low charcoal fire. Grilling over charcoal achieves juicy Kofta Al Hatee skewers with extra smokey flavor.

2. Broiler – I use a specific sheet pan with a wire rack. On the latter, I place the Kofta skewer, where I arrange the baking sheet fresh herbs such as thyme and oregano, a cinnamon stick, and some bay leaves. I stir in some hot water before broiling the Kofta Al Hatee skewers. For visual instructions, watch the recipe video. 

How to Make Kofta Al Hatee 

For a visual tutorial, watch this step-by-step recipe video of Kofta Al Hatee.

Step 1: Make the Onion Juice 

To the recipient of a mini food processor, add the chopped onion and puree until it is finely mashed. Transfer to a fine mesh sieve fitted over a bowl. With the back of a spoon, press the onion to release the onion liquid/juice. Cover the onion juice and set it aside to make the glaze and keep the onion solids for the Koftet mixture. 

 

Step 2: Make the Kofta Al Hatee Mixture 

In the recipient of a food processor, combine the ground beef, ground lamb, parsley leaves, garlic, onion solids (not the juice), and baking powder. Run the food processor on low to medium speed until all the ingredients form a harmonious mass. Keep it in the fridge for 30 minutes or overnight for all the flavors to meld nicely. 

Step 3: Shape the Kofta Al Hatee 

Wet your hands with water when shaping the meat around the skewers to prevent sticking.  If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Divide the meat mixture into equal portions, about the size of a golf ball. This helps ensure that each skewer has the same amount of meat. Take one portion of the meat mixture and insert a skewer in the center of the meatball. Using your hands, carefully mold the meat around the skewer, pressing firmly so it adheres well. The meat should cover the skewer evenly, about 4-5 inches long. Ensure there are no cracks or gaps in the meat to prevent it from falling apart while cooking. Place the shaped skewers on a tray or plate. Cover and refrigerate for at least 30 minutes. This helps the meat firm up and makes it easier to grill or cook without falling apart. In the meantime, make the glaze.  

Step 4: Glaze the Kofta Al Hatee 

To make the glaze, combine the onion juice, tomato paste, salt and pepper, and vegetable oil. With a silicon brush, apply the glaze over the shaped Kofta skewers.

Step 5: Grill or Broil Kofta Al Hatee 

Preheat your grill over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook, turning occasionally, until they are browned on all sides and cooked through. This usually takes about 10-15 minutes. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.

To broil Kofta Al Hatee, arrange some thyme and oregano sprigs on the sheet pan, along with a stick of cinnamon, bay leaves, and hot water. Lay the wire rack over the sheet pan and arrange the skewers on top. Broil the Kofta Al Hatee skewers under preheated broil at 400 for 15-20 minutes. Make sure to rotate the Kofta skewers and the pan itself to get the Kofta Al Hatee evenly and nicely charred.   

Step 6: Smoke Kofta Al Hatee 

In case you are broiling Koftet Al Hatee, you can still infuse it with the smoke with this easy hack. Light a piece of natural charcoal (see Nermine’s Notes) until it turns hot and smokey, place it in a heat-resistant dish among the broiled skewer, and drizzle on top of hot oil. Immediately, more smoke will come out of the charcoal. Cover the meat with tented foil and let the meat soak up the smoke. 

Step 7: Garnish & Serve 

Transfer Kofta AL Hatee to a serving dish, garnish with some parsley leaves, and serve it with vermicelli rice, Egyptian salad, Egyptian whole wheat bread, and tahini sauce, and enjoy!

Frequently Asked Questions

Q: Do I freeze Kofta Al Hatee raw or cooked?

A: In case you are using fresh meat (not defrosted), you can shape Kofta Al Hatee, arrange the skewers on a tray, freeze them, and then transfer them to a vacuum-sealed bag in the freezer to broil or grill later. Never refreeze raw meat that was defrosted as this significantly decreases the quality of the meat. You can freeze any Kofta leftover in vacuum-sealed bags in the freezer for up to three weeks. Before consuming, defrost it overnight in the fridge and reheat it for 60-90 seconds. 

Q: When I shape the Kofta it doesn’t stick to the skewer and always fall apart, what do I do?

That means that the kofta mixture too soft due to excess moisture. Probably you haven’t squeezed the onions well. To handle this problem, add one spoonful at a time of corn starch/cornmeal , to absorb any excess moisture. Add one spoonful at a time until you can shape the meat into logs that can stick to the skewer. 

What to Serve Kofta Al Hatee With

Serve Koftet al Hatee with Tahini Sauce, Egyptian Baladi Bread (whole wheat pita bread), and Salata Khadra (rustic Egyptian salad).  

Check out More Meat Recipes on my Blog  

• Kabab Hala (Egyptian Beef Stew)

• Waraket Lahma (Beef en Papillote)

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Recipe of Kofta Al Hatee (Grilled Egyptian Meat Skewers)

SPECIAL TOOLS 

• Mini Food Processor 
• Baking Pan & Raised Wire Rack 

INGREDIENTS 

• 600 grams ground beef (85% lean and 15% fat)
• 400 grams ground lamb (85% lean and 15% fat)
• 1 onion puree, only solids, as we will use the juice in the glaze (read directions)
• 5 garlic cloves, minced 
• 1/2 cup parsley leaves, finely chopped 
• 1 tablespoon tomato paste or pepper paste 
• 1 chili pepper, red or green, finely chopped, optional
• 2 teaspoon pink salt 
• 1 tablespoon salt 
• 1 1/2  teaspoons freshly ground black pepper
• 1 1/2 teaspoons baking powder

To Make the Glaze:

• The juice of 1 medium onion
• 1 tablespoon vegetable oil
• 1 tablespoon tomato paste 
• 1/4 teaspoon fine salt 
• Pinch of ground pepper  

To Smoke Koftet Al Hatee 

•  1 gleaming charcoal 
• 2 tablespoons of hot vegetable oil 

DIRECTIONS

1. Prepare the onion juice: To the recipient of a mini food processor, add the chopped onion and puree until it is finely mashed. Transfer to a fine mesh sieve fitted over a bowl. With the back of a spoon, press the onion to release the onion liquid/juice. Cover the onion juice and set it aside to make the glaze and keep the onion solids for the Koftet mixture.  
2. Prepare the Kofta Mixture: In a sizable ball, mix together the ground beef and lamb, onion solids, minced garlic, baking powder, tomato paste, chopped parsley, and spices. You can mix everything in a food processor or mix them by hand. Knead the mixture with your hands. To achieve a crumbly Koftet texture, keep kneading the mixture until you notice thin threads coming out of the meat. Cover it and let it sit for 30 minutes or at least overnight in the fridge.
3. Shape the Kofta Al Hatee: Wet your hands with water when shaping the meat around the skewers to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Divide the meat mixture into equal portions, about the size of a golf ball. This helps ensure that each skewer has the same amount of meat. Take one portion of the meat mixture and insert a skewer in the center of the meatball. Using your hands, carefully mold the meat around the skewer, pressing firmly so it adheres well. The meat should cover the skewer evenly, about 4-5 inches long. Ensure there are no cracks or gaps in the meat to prevent it from falling apart while cooking. Place the shaped skewers on a tray or plate. Cover and refrigerate for at least 30 minutes. This helps the meat firm up and makes it easier to grill or cook without falling apart. In the meantime, make the glaze.  
4. Prepare the Glaze: Combine all the glaze ingredients and mix well until a thick paste is formed. With a silicon brush, apply the glaze over the meat skewers. 
5. Grill or Broil:  Preheat your grill over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook, turning occasionally, until they are browned on all sides and cooked through. This usually takes about 10-15 minutes. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. To broil Koftet Al Hatee, arrange some thyme and oregano sprigs on the sheet pan, along with a stick of cinnamon, bay leaves, and hot water (See Nermine’s Notes). Lay the wire rack over the sheet pan and arrange the skewers on top. Broil the Koftet skewers under preheated broil at 400 for 15-20 minutes. Make sure to rotate the Koftet skewers and the pan itself to get the Koftet evenly and nicely charred.   

6. Smoke the Meat: In case you are broiling Koftet Al Hatee, you can still infuse it with the smoke with this easy hack. Light a piece of natural charcoal (see Nermine’s Notes) until it turns hot and smokey, place it in a heat-resistant dish among the broiled skewer, and drizzle on top of hot oil. Immediately, more smoke will come out of the charcoal. Cover the meat with tented foil and let the meat soak up the smoke. 

   Nermine’s Notes