Moroccan Kefta Skewers with Spices and Fresh Herbs
Ah, kefta skewers! A true journey to the heart of Moroccan souks, where spices dance over the coals. This recipe comes from my grandmother, who made them every Friday, and it's a joy to share with you. The secret lies in mixing ground lamb or beef with fresh herbs like parsley and cilantro, enhanced with cumin and paprika. You might wonder what the essential spices of Moroccan cuisine are—cumin, paprika, saffron, and cinnamon are key. For an authentic tagine, there's nothing like slow cooking in a clay pot. Here, we focus on simplicity and conviviality: these kefta are perfect for a barbecue with friends or a quick weeknight dinner. Give them a try—you'll love them!
Ingredients
- ground lamb or beef500 g
- grated onion1 medium
- fresh parsley, chopped3 tablespoons
- fresh cilantro, chopped2 tablespoons
- ground cumin1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- sweet chili or harissa (optional)1/2 teaspoon
- olive oil2 tablespoons
- wooden skewers soaked in water8
Instructions
- 1
In a large bowl, mix the ground meat with grated onion, parsley, cilantro, cumin, paprika, salt, pepper, and optionally chili or harissa. Knead well by hand until a homogeneous paste forms.
- 2
Divide the mixture into 8 equal portions and shape each portion around a skewer, forming elongated and even kefta.
- 3
Brush the skewers with olive oil and let rest in the refrigerator for 15 minutes to firm up.
- 4
Preheat your grill, barbecue, or grill pan over medium-high heat. Cook the skewers for 8 to 10 minutes, turning regularly, until nicely browned and cooked through.
- 5
Serve hot with Moroccan bread, fresh salad, and a yogurt mint sauce.
- 6
Garnish with parsley and sesame seeds for the final touch.
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