Brochettes de Kefta is a Maroccan recipe for a kebab that is made out of ground meat.
Prep. Time: 15 min
Cooking Time: 10-15 min
- 1½ lb/680 g ground beef or lamb or a mix of the two
- 1 medium red onion, finely grated
- ¼ cup/10 g loosely packed finely chopped fresh flat-leaf parsley
- ¼ cup/10 g loosely packed finely chopped fresh cilantro
- 1 Tbsp finely chopped fresh mint (optional)
- 1 Tbsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground mace or 1⁄8 tsp ground nutmeg
- 1 pinch cayenne pepper or red pepper flakes
- Olive oil
- In a large mixing bowl, blend the meat, onion, parsley, cilantro, mint (if using), paprika, cumin, cinnamon, mace, and cayenne.
- Season with salt.
- Unless the meat is quite fatty, work in a few drops of olive oil.
- Take an egg-size handful of the mixture and press it around the middle of a skewer.
- Place on a clean, flat work surface and roll it lightly with the palms of your hands to form an even “sausage” 6 to 8 in/15 to 20 cm long.
- Pinch down both ends around the skewer.
- Gently set on a platter, and repeat with the remaining mixture.
- If using a grill pan or griddle, lightly oil and heat over high heat.
- If using a barbecue, prepare a fire and heat until the coals are glowing.
- If using a broiler, preheat the broiler.
- Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, about 10 minutes.
- Serve hot.