Best Kofta Meshweya Recipes

KOFTA MESHWEYA

Steps:

• In a food processor, or by hand, finely chop the onions, and herbs.
• Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
• If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
• Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
• OR you can wrap the meat around skewers.
• Place the skewers on an oiled grill, or on a rack under the broiler.
• cook for about 8 minutes, turning over once or more, cooking until lightly browned.

CHEF JOHN'S KOFTA KEBABS

Steps:

• Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
• Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
• Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
• Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
• Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
• Meanwhile, preheat a charcoal grill until coals are very hot.
• Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.