When I visit my mother-in-law in Morocco, she celebrates by grilling liver kebabs for the whole family. Because I am not a great admirer of liver, she prepares kebabs with ground meat for me (She is so kind and thoughtful).
She usually doesn’t have a recipe because it has been handed down from her mother.
But I watched carefully whilst she made the recipe and wrote down the most important ingredients.
She uses different spices and a few dates (to give it a little hints of sweetness)
Moroccan Kefta
The best Moroccan recipe for ground beef mixture with different spices used to make grilled kefta kebab.
Equipment
- 1 grill
Ingredients
- 600 g ground meat (beef)
- 1 red onion
- 2 gloves of garlic
- 1 tablespoon minze leaves
- 4 dates
- 1 teaspoon ground cinnamon
- 1teaspoon ground cumin
- 1 pinch of ground chili
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Prepare the skewers. If using wooden or bamboo skewers, soak for 30 minutes prior to threading the meat on.
- Grate the onion into the bowl using a standard grater. Add the remaining Kefta ingredients and mix well with your hands.
- With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers.
- Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).
- Preheat and cook keftas from a heat source for 12 minutes, rotating as needed until lightly browned.
- Typically, they are stuffed inside flatbreads with fresh salad or pickled vegetables and sauces, though they can be served over rice with fresh sides.
- Do a DIY spread – pile everything onto a platter a make everyone serve themselves.
Tried this recipe?Let us know how it was!