Entree: Egypt – Alexandria & Mediterranean – كباب هلا ➤ Kabab Halla (Egyptian-style seasoned grilled ground meat kebabs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) ground beef or ground lamb
- 1 medium onion, very finely grated or minced
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground allspice
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 tbsp (15 ml) lemon juice
- Wooden or metal skewers (wooden soaked in water 30 minutes if using)
- 4 pita or flatbreads for serving
- 1/2 cup (120 g) plain yogurt or 3 tbsp (45 g) tahini mixed with lemon for sauce (optional)
- Sliced tomatoes, sliced onions, and chopped parsley for serving

Instructions

1. In a large bowl combine ground meat, grated onion, minced garlic, chopped parsley, ground cumin, coriander, allspice, salt, black pepper, olive oil, and lemon juice. Mix thoroughly with your hands until evenly combined and slightly sticky.
2. Divide the mixture into 8 equal portions and shape each portion firmly around a skewer into long sausage-shaped kebabs, pressing to remove air so they hold together.
3. Preheat a grill or broiler to medium-high and brush the grates with oil. If using a grill pan, heat until hot and lightly oiled.
4. Grill the skewers 3–5 minutes per side, turning to get even char and cook through (internal temperature about 160°F / 71°C for beef). Baste with a little olive oil while cooking to keep them moist and glossy.
5. Remove kebabs from heat and let rest 2 minutes. Warm the pita or flatbreads on the grill briefly.
6. Serve kabab halla hot on or alongside flatbread with yogurt or tahini sauce, sliced tomatoes, onions, and extra chopped parsley.