Moroccan Kefta Kebab Recipe
Traditional Moroccan method for seasoned kefta, a ground beef or lamb mixture used to make grilled Kefta Kebabs. The same base method can be used for Moroccan meatballs and other Moroccan kefta dishes. Allow extra time for preheating your grill or oven.
- 1 lb. finely ground beef or lamb (or a mix of the two)
- 4 to 5 oz. beef or lamb suet ((recommended for classic flavor and texture))
- 1 medium onion (finely chopped or grated)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tbsp chopped fresh mint leaves ((optional; great with lamb))
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground cinnamon ((optional))
- 1 tsp ground ginger ((optional))
- 1 tsp ground turmeric ((optional))
- 1/2 tsp ras el hanout ((optional))
- 1/4 tsp cayenne pepper ((optional))
- In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
- Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
- Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
- Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
- Wrap the cooked kebabs in foil to hold warm until serving.
Knead by hand for a minute or two to ensure the seasoning is evenly distributed. Shape the kefta into small sausage-like logs.
Arrange the logs in a grill basket or thread and mold them onto skewers. Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
Alternatively, the kefta can be baked in the oven. Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, roughly 15 to 20 minutes.
Time will depending on how thick the kefta was shaped. Wrap the cooked kebabs in foil to hold warm until serving.
