🍢 Camel kofta
Camel kofta are skewers of minced camel meat mixed with grated onion, garlic, parsley and baharat, grilled over charcoal. Camel meat is lean, so the kofta come out juicy and well spiced rather than fatty. They are served hot with grilled tomatoes and onions, or alongside rice.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g minced young camel meat
- 1 onion, grated and squeezed
- 2 garlic cloves, crushed
- A handful of parsley, finely chopped
- 2 tsp baharat
- 1 tsp salt
- 1 tbsp vegetable oil for brushing
Method
- Mix the meat with onion, garlic, parsley, baharat and salt and knead for 2–3 minutes until sticky.
- Chill for 20 minutes, then shape into long sausages around flat skewers.
- Brush lightly with oil and grill over hot charcoal or on a grill pan for 8–10 minutes, turning often.
- Serve hot with grilled tomatoes and onions.
How to make it lighter
- Camel meat is naturally lean — just brush the skewers with oil instead of adding fat to the mince.
- Serve with a big salad and grilled vegetables instead of a pile of rice.
- Two skewers (about 200 g) make a filling, protein-rich portion.
History
Kofta of minced meat on skewers is eaten across the Middle East, and in Saudi Arabia and the Gulf a version made with hashi, young camel meat, is sold at grill houses and served at gatherings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →