Moroccan Kefta Kabobs
HB-9974 · Hand-built original · American
Grilled kefta skewers of beef or lamb with parsley, cilantro, grated onion, mint and harissa, basted with ghee.
AmericanMain course30 minGluten-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 pound lean ground beef or ground lamb
- 1/4 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- 1/4 cup yellow onion grated
- 1 teaspoon dried mint
- 1 teaspoon cumin
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 to 2 tablespoons harissa
- 1/4 teaspoon turmeric
- 1/2 teaspoon ginger powder
- ghee for basting, according to taste
- vegetable oil for grill to prevent sticking, according to taste
Method
- Mix the ground meat in a bowl with the parsley, cilantro, grated onion, dried mint, cumin, paprika, salt, black pepper, harissa, turmeric and ginger powder until well combined.
- Shape the meat onto skewers with your hands; if using wooden skewers, soak them in water for about 25 minutes first so they do not burn.
- Heat a grill over medium-high heat and grease it well with vegetable oil so the kefta does not stick.
- Grill the skewers 3 to 4 minutes on the first side until marked and browned, then turn them and repeat, brushing them with ghee as they cook if you like, until evenly browned and still juicy inside.
- Take the kabobs off the grill and serve them warm with rice, salad or in a wrap.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).