How to Make Moroccan Kefta Kebabs with Ground Beef or Lamb

• Gluten free
• Paleo

• Meat

  • 3 oz Beef or lamb
  • 1 lb Ground beef or lamb

• Produce

  • 1/4 cup Coriander, fresh
  • 1 tbsp Mint
  • 1 Onion, medium very fine or grated
  • 1/4 cup Parsley, fresh

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 tsp Cinnamon
  • 2 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on moroccanfood.about.com

Description

Ingredients

• 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
• 3 ounces (about 100 g) beef or lamb fat (optional)
• 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 chopped fresh parsley
• 1/4 cup chopped fresh coriander (cilantro)
• 1 teaspoon cinnamon (optional)
• 1 tablespoon chopped mint leaves (optional; excellent with lamb)

Directions

• Preparation Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta. Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.Kefta kebabs are often served in bread with Tomato and Roasted Pepper Salad as a filler, and Mint Tea as a beverage.