Kofta Al Hatee (Grilled Egyptian Meat Skewers): كفتة الحاتى
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Ingredients
Kofta Mix
- 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
- ½ 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 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons baking powder
The Glaze
- The juice of 1 medium onion
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- ¼ teaspoon fine salt
- Pinch of ground pepper
To Smoke the Kofta
- 1 piece of natural charcoal
- 2 tablespoons hot vegetable oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
If you are broiling the meat skewers, add hot water to the pan, as the steam will keep the Koftet moist and prevent it from drying out during the broiling. Adding some aromatics to the hot water will enhance the Koftet aromas and will make your oven and kitchen smell like heaven.
To infuse the meat with smoke, make sure to use the skewers with 100% natural charcoal to avoid toxins.
To infuse the meat with smoke, make sure to use the skewers with 100% natural charcoal to avoid toxins.