Moroccan Kefta Kebobs

Moroccan Kefta KabobsSandwich on a Stick
I spend most of my Summer evenings at the grill. On the weekends I will do the things that take time like ribs or even a smoked brisket. But, during the week, it’s all about getting dinner on the table quickly.

Lately, I have become a little obsessed with anything that can be grilled and put in a pita—as has the rest of my family. I’ve done lamb shoulder, as well as chicken, and at least a couple of times, we went with salmon. My favorite is these Moroccan Kefta Kebobs. Keftas are essentially spiced meatballs that have been pressed onto a skewer and are then grilled.

They can be eaten right off the skewer alongside a cucumber salad and some hummus or some couscous but I like them in a soft pita with sliced tomatoes, a smear of hummus, and some tangy tzatziki.

Grilled Moroccan Kefta Kebobs Recipe
Adapted from The Spruce Eats

You can use ground beef, ground lamb, or a combination of the two for this recipe. This is not a good time to choose lean ground meat. The higher fat content results in more moisture when the kebobs are grilled.

1 pound ground lamb (or a combination of lamb and beef, or simply ground full-fat beef)
1 medium onion, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon fresh mint leaves, chopped

Gather your ingredients
Pre-measure your spices and chop and measure your other ingredients.

Mix your kefta and chill
Mix all of your ingredients into a large mixing bowl. Set it in the fridge to chill for at least one hour.

If you are using wooden skewers, now is a good time to soak them.

Assemble your kebobs
Shape the kefta into small sausage-like logs and press and re-mold them onto skewers.

Grill your kebabs
Cook over hot coals, approximately 5 minutes on each side. If you don’t have a charcoal grill, the kebobs can be cooked on a gas grill or grill pan. It may take less or more time, depending on how hot the grill is and how thick you shaped the kefta. Watch the kebobs carefully so you don’t dry out the meat.

Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F. Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through (about 15 to 20 minutes). Time will vary depending on how thick the kefta was shaped. You can also simply make patties and cook them in a pan like burgers.

Wrap the cooked kebabs in foil to hold warm until serving.

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