Moroccan Style Grilled Kefta: Savory ground meat grilled to charred perfection. An easy recipe that packs a ton of flavor.

Exact recipes for kefta can vary by region and by family – here’s how I make mine at home.

1 lb ground lamb or beef
1 small yellow onion, grated
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
2 teaspoons harissa
2 tablespoons Moroccan olive oil, plus more for brushing
2 teaspoons ground paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground black pepper
1 teaspoon salt

In a large mixing bowl, combine the ground lamb with the grated onion, chopped cilantro, parsley, mint, harissa, olive oil and all the spices.

Mix gently by hand until the herbs and seasonings are well incorporated. Cover the mixture and let it rest in the refrigerator for 30 minutes – this helps the flavors develop and makes shaping easier.

If using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning. At this point, prepare your charcoal grill.

Once the mixture has rested, shape the kefta into small ovals or logs and mold them firmly around the skewers. Wetting your hands slightly can make this process easier and help form smooth, even shapes.

Brush each skewer lightly with olive oil on both sides to prevent sticking the grill basket, if using. Traditionally Moroccan kefta is grilled over charcoal but meat patties, not skewered, can also be seared in a cast iron skillet or roasted in the oven.

Grill the skewers for 3 to 4 minutes per side, turning once, until they are deeply browned and fully cooked through.

Serve hot and enjoy it in a sandwich, with a tomato salad or on its own with mint tea.

If this is something you make at home, let me know in the comments below!

#moroccanculture #moroccancuisine #kefta #recipe

Today we’re making Moroccan style grilled kefta. Perfectly grilled ground meat absolutely packed with flavor. Kfta is found across North Africa and the Middle East, but this version is common in Morocco and is one of my absolute favorites. To start, you’ll combine ground lamb or ground beef with grated onion, cumin, paprika, cinnamon, ginger, and black pepper. I’ll include the exact recipe in the description below. Add fresh herbs and a bit of mina haresa for some added heat. It’s common to add fat to the minced meat, especially if you’re using a leaner cut of meat. But to keep things a little healthier, I’m skipping the fat and adding in a generous splash of Moroccan olive oil to help keep the end result just as moist and delicious. In Morocco, a butcher can typically grind the meat freshly for you with the added fat and herbs and spices. But as I don’t have a Moroccan butcher, I’m doing it all myself today. Keepa can be made into patties and cooked on the stove top, but I’m using the traditional method by making skewers and grilling them on my meshar. Be sure to generously brush each side with olive oil to ensure that the keta doesn’t stick to your grill basket if you’re using one. Cook for a few minutes on either side and serve in a sandwich, with a tomato salad, or just as is with mint tea. Like and follow for more. And as always, paha and bonapeti.

3 Comments

  1. dont tell the Moroccans or anyone else along Islamic North Africa your sexual orientation. You will quickly find out how much they tolerate you.