A street food favourite from Alexandria, kofta iskenderani is made by kneading leftover mince with onion, parsley and spices, threading it onto skewers and grilling. Cooked in large batches for crowded tables, this meatball is a diabetes-friendly main course option.
Knead the ground beef thoroughly with the grated onion, parsley, cumin, red pepper flakes, salt and pepper.
Chill the mixture in the fridge for 15 minutes.
With damp hands, press the mixture onto flat metal skewers into a long, thin shape.
Grill over high heat, turning the skewers until browned on all sides.
Don't try to shape the mixture onto the skewers before it has chilled; warm mixture won't stick to the skewers and will fall apart on the grill.
For a large gathering, you can prepare the mixture in one big batch, chill it all together, and then grill the skewers in groups.
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