Moroccan Kefta Kebab
Ingredients: 
Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.
- 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
- 1 medium onion, chopped very fine
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot ground pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh coriander (cilantro)
- 1 teaspoon cinnamon (optional)
- 1 tablespoon chopped mint leaves (optional)
Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.
1 comments:
Great Moroccan Kefta recipe, thanks for sharing it!
Post a Comment