Best 5 Egyptian Kebabs Recipes

EGYPTIAN KOFTA RECIPE

Steps:

• Chop the parsley and soak the bun in water until it becomes mushy then take it out and squeeze the water out of it.
• In a bowl, mix all the ingredients until well combined.
• Then, take a handful of the meat mixture and mold it on a wooden skewer. Repeat the process until all the meat is finish.
• Heat the grill then place kebabs on it and grill for about 7-8 minutes on each side after that remove from the grill and serve hot.

KOFTA KEBABS WITH TZATZIKI

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

EGYPTIAN KEBABS

Steps:

• Cut each chicken breast into 16 squares.
• Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar.
• Let stand for 1/2 hour.
• Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato.
• Repeat till all ingredients are used.
• Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender and juices run clear, about 10 minutes.
• Transfer to a hot platter.
• Sprinkle with lemon juice.
• Garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

EGYPTIAN KEBABS

Steps:

• Cut chicken breasts into 1 inch cubes, 16 in total.
• Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
• Soak skewers in water.
• Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
• Grill or broil about 8-10 minutes, turning half way through cooking time.
• Garnish with parsley and serve with lemon wedges for squeezing on top.

EGYPTIAN FISH KEBABS

Steps:

• KEBAB MARINADE Combine vinegar, salt and pepper, shake well.
• Marinate fish for at least 1 hour.
• Thread fish, fruit and vegetables onto skewers, alternating.
• Brush kebabs with remaining marinade.
• Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.