Prep time: 20 mins | Cook time: 10 mins | Chill Time: 60 mins | Total time: 90 mins | Servings: 4 servings | Yield: 4 to 8 kebabs
Spiced and tender kebab is to die for! This easy Moroccan Kefta Kebab is perfect to serve with a fresh salad and a side of couscous. These are also amazing to serve on pita bread to make a kefta sandwich.
3 oz. ground beef or lamb fat, optional
1 lb ground beef (or use lamb, or a combination of both)
1 tsp ground cumin
1 medium onion, chopped very fine or grated
2 tsp paprika
1/4 c. fresh parsley, chopped
1/8 tsp cayenne pepper
1/4 c. fresh cilantro, chopped
1 tsp salt
1/4 tsp pepper
1 tbsp fresh mint leaves, chopped, optional
1 tsp ground cinnamon, optional
How to make Moroccan Kefta Kebab
Step 1: In a large mixing bowl, combine all the ingredients. Cover the bowl and place it in the fridge to chill for about an hour or longer. Soak the bamboo skewers (if using) in water.
Step 2: Prepare and preheat the grill or grill pan.
Step 3: Take a little amount of kefta and form them into cylinders or sausage shapes to make the kebabs. Then, skewer the meat, squeezing it to mold it into the skewer.
Step 4: Place over hot coals and cook for about 5 minutes per side. Or cook on a gas grill or grill pan. Note that it will take less or more time to cook, depending on how hot your grill is and how thick the kefta is.
Step 5: Serve the Moroccan Kefta Kebab right away. Wrap them in aluminum foil to keep them hot while cooking the other kebabs.
For this recipe, you can use lean ground meat. Although the original recipes require a higher fat content for a moister result.
A finer grind is preferred to make the kebab.
To properly mix the tastes, the meat, fat, spices, and herbs were traditionally ground together in a meat grinder.
To prevent the sticks from catching fire on the grill, make sure to soak the wooden skewers in water for 30 minutes before shaping the kefta.
In an airtight container or zip-close bag, keep any leftover kebabs for up to 4 days.
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