|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kefta (or kofta) is a deliciously spiced and tender type of Moroccan kebab made using ground beef or lamb. The mixture is flavored with cumin, paprika, minced onion, coriander, and parsley and formed into skewers. The cinnamon, cayenne pepper, and mint leaves are optional but highly recommended. Fresh mint makes an especially great seasoning when using ground lamb. This recipe includes the traditional quantities of these spices and herbs, but you may adjust to your taste.
Seasoned kefta makes a superb grilled kebab (brochette). If you don't have skewers, you can grill the kefta as flat meatballs, but they can be a little cumbersome to deal with on the grill without a support. Serve your kebabs with a fresh salad and a side of couscous or serve on pita bread as a kefta sandwich with tomato and roasted pepper salad.
Click Play to See This Moroccan Kefta Kebab Recipe Come Together
- 1 pound 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 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh cilantro (chopped)
- Optional: 1 teaspoon ground cinnamon
- Optional: 1 tablespoon fresh mint leaves (chopped)
- Metal or bamboo skewers (soaked)
Gather the ingredients.
Mix all of the ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend.
Preheat the grill or grill pan and prepare it for your kebabs.
To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.
Cook over hot coals, approximately 5 minutes each side. If you don't have a charcoal grill, the kebabs can be cooked on a gas grill or grill pan. It may take less or more time, depending on how hot the grill is and how thick you shaped the kefta. Watch the kebabs carefully so you don't dry out the meat.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
- You can use lean ground meat, but the classic recipe calls for a higher fat content for a moister result.
- If you would like to grind your meat at home, a finer grind is preferred for this dish.
- Traditionally, the meat, fat, spices, and herbs would all be passed through a meat grinder together to blend the flavors better.
- If using wooden skewers, be sure to soak in water for 30 minutes prior to forming the kefta to prevent the sticks from catching fire on the grill.
- To vary the recipe, you can add up to a teaspoon each of the following: ground ginger, turmeric, ras el hanout, or minced garlic.