Egyptian Kofta Kabobs with Grilled Vegetables
When I think of Egypt, I see the alleys of Cairo lighting up at night, filled with the aroma of grilling smoke. These kofta kabobs, tender and spiced, are a true culinary journey. The lamb, perfumed with cumin and coriander, pairs beautifully with the grilled vegetables, caramelized and melting. For you, I've created a simple and convivial recipe, perfect for a dinner with friends or a sunny barbecue. Each bite will transport you under the starlit sky of Egypt, with authentic flavors that warm the heart.
Ingredients
- ground lamb500 g
- onion1 medium, grated
- fresh parsley1/2 cup, chopped
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- red bell peppers2, cut into chunks
- zucchini2, sliced thickly
- olive oil2 tablespoons
Instructions
- 1
In a bowl, mix the ground lamb with the grated onion, parsley, cumin, coriander, paprika, salt, and pepper. Knead well with your hands.
- 2
Divide the mixture into 8 equal portions and shape each one around a skewer into a long sausage shape.
- 3
On the same skewers or separate skewers, thread the bell pepper and zucchini pieces.
- 4
Brush the kabobs with olive oil and grill on a barbecue or hot grill pan for 10-12 minutes, turning regularly.
- 5
Serve the kabobs hot with pita bread, yogurt sauce, and a fresh tomato salad.
- 6
Sprinkle with a bit of chopped parsley for garnish.
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