Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it’s very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.
- Serves: 4 persons
- 1pound ground beef or lamb (15- to 20-percent fat)
- 1small yellow onion, grated with its juices reserved (about 120 grams)
- ½packed cup flat-leaf parsley, finely chopped
- ½packed cup cilantro, finely chopped
- ½packed cup mint leaves, finely chopped
- 2heaped teaspoons sweet paprika
- 1teaspoon ground cumin
- ½heaped teaspoon kosher salt, plus more as needed
- ½teaspoon black pepper
- Pinch of ground cayenne
Step 1In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
Step 2Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
Step 3Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
Step 4Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.