Prep: 20 mins | Cook: 10 mins | Chill: 60 mins | Total: 90 mins | Servings: 4 servings | Yields: 4 to 8 kebabs
Flavoured with cumin, paprika, minced onion, coriander, and parsley, these deliciously spiced and tender Moroccan Kefta Kebab is a must-try!
Ingredients
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1 lb ground beef (or lamb, or a combination of the two)
Optional: 3 ounces ground beef or lamb fat
1 medium onion (chopped very fine or grated)
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/4 c fresh parsley (chopped)
1/4 c fresh cilantro (chopped)
Optional: 1 tsp ground cinnamon
Optional: 1 tbsp fresh mint leaves (chopped)
Metal or bamboo skewers (soaked)
How to make Moroccan Kefta Kebab
Step 1: In a large mixing bowl, place the ground beef, onion, paprika, cumin, salt, pepper, cayenne pepper, fresh parsley, cilantro, ground cinnamon, chopped fresh, and mint leaves. Mix well. Place in the fridge for an hour or so to let the flavours combine.
Step 2: Ready the grill or grill pan. Start preheating.
Step 3: To prepare the kebabs, start by shaping small amounts of Kefta into cylinders or sausage shapes. Into the skewer, skew the meat and squeeze to mould it to the skewer.
Step 4: Cook the kebabs for about 5 minutes on each side over hot coals. Or cook on a gas grill or grill pan. Depending on how hot the grill and the thickness of the Kefta, cooking time may take less or more. Making sure to watch the kebabs closely as they cook so they don’t dry out.
Step 5: When done, serve the kebabs quickly. To keep the kebabs warm, wrap them in aluminium foil.
Tips:
For the recipe, you can use lean ground meat. But for a moister result, I suggest using higher fat content meat (like the original).
Finer grind meat is perfect for this recipe!
To blend the flavours more, grind the meat with fat, spices, and herbs.
Before forming the Kefta, soak the wooden skewers in water for about 30 minutes to prevent the Kefta from sticking and catching fire on the grill.
Nutrition Facts:
Servings: 4
Amount per serving: Calories 600 | Total Fat 39g 50% | Saturated Fat 17g 85% | Cholesterol 191mg 64% | Sodium 168mg 7% | Total Carbohydrate 8g 3% | Dietary Fiber 2g 7% | Protein 51g | Calcium 97mg 7%
Ingredients
- 1 lb ground beef (or lamb, or a combination of the two)
- Optional: 3 ounces ground beef or lamb fat
- 1 medium onion (chopped very fine or grated)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- 1/4 c fresh parsley (chopped)
- 1/4 c fresh cilantro (chopped)
- Optional: 1 tsp ground cinnamon
- Optional: 1 tbsp fresh mint leaves (chopped)
- Metal or bamboo skewers (soaked)
Instructions
Step 1: In a large mixing bowl, place the ground beef, onion, paprika, cumin, salt, pepper, cayenne pepper, fresh parsley, cilantro, ground cinnamon, chopped fresh, and mint leaves. Mix well. Place in the fridge for an hour or so to let the flavours combine.
Step 2: Ready the grill or grill pan. Start preheating.
Step 3: To prepare the kebabs, start by shaping small amounts of Kefta into cylinders or sausage shapes. Into the skewer, skew the meat and squeeze to mould it to the skewer.
Step 4: Cook the kebabs for about 5 minutes on each side over hot coals. Or cook on a gas grill or grill pan. Depending on how hot the grill and the thickness of the Kefta, cooking time may take less or more. Making sure to watch the kebabs closely as they cook so they don’t dry out.
Step 5: When done, serve the kebabs quickly. To keep the kebabs warm, wrap them in aluminium foil.
Tips:
For the recipe, you can use lean ground meat. But for a moister result, I suggest using higher fat content meat (like the original).
Finer grind meat is perfect for this recipe!
To blend the flavours more, grind the meat with fat, spices, and herbs.
Before forming the Kefta, soak the wooden skewers in water for about 30 minutes to prevent the Kefta from sticking and catching fire on the grill.
