Moroccan | Kefta Kebab
Posted on March 19, 2014
I love meatballs.
Yield: 4 to 6 servings
2 pounds fatty ground lamb or beef
1 small onion, finely chopped or grated
large handful of chopped flat-leaf parsley
large handful of chopped coriander
handful of chopped mint
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
good pinch of ground chili pepper
Put all the ingredients together in a bowl. Mix well and work with your hands into a soft paste. Wash your hands and rub them with oil. Takes lumps of paste the size of a tangerine and roll them into sausage shapes about 3/4 inch thick, then press them around flat wooden skewers. Alternatively, shape the meat into burgers.
Place the keftas on a heat-proof serving dish or on a piece of foil on a baking tray and cook under the preheated broiler for about 10 minutes, turning them over once, until browned on the outside but still pink inside.
Serve hot with good bread and a salad of cucumber, tomato, and red onion, dressed with lemon juice and olive oil.
(Ref. "Ground Meat Kebab - Kefta Kebab" recipe, Arabesque cookbook, p. 99.)