Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 500 grams of ground lamb, 1 finely grated medium red onion, 0.5 cup of finely chopped fresh parsley, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of paprika, 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, and 1 tablespoon of olive oil.

2. 2

   Mix all kofta ingredients thoroughly by hand until well combined and slightly sticky, then divide the mixture into 8 equal portions.

3. 3

   Shape each portion of kofta mixture firmly around 8 wooden or metal skewers, forming an elongated cylindrical shape about 15 cm long and 2 cm thick.

4. 4

   Prepare a charcoal grill by arranging hot charcoal briquettes to achieve medium-high heat, allowing sufficient time for the coals to turn ash-grey and heat evenly.

5. 5

   Grill the kofta skewers directly over the hot charcoal for 10 to 12 minutes, turning them frequently to ensure even cooking and a beautiful char on all sides.

6. 6

   While the kofta grills, prepare the relish by gently combining 1 cup of fresh pomegranate seeds, 0.25 cup of finely chopped fresh mint leaves, 0.25 of a finely diced small red onion, 1 tablespoon of fresh lime juice, 1 teaspoon of extra virgin olive oil, 0.25 teaspoon of salt, and a pinch of black pepper in a small bowl.

7. 7

   Once cooked through and nicely browned, remove the charcoal-grilled lamb kofta skewers from the grill.

8. 8

   Serve the hot Egyptian charcoal-grilled lamb kofta immediately, topped generously with the fresh pomegranate-mint relish.