Moroccan Kefta 

Ingredients

  • 1

    pound ground beef or lamb (15- to 20-percent fat)

  • 1

    small yellow onion, grated with its juices reserved (about 120 grams)

  • ½

    packed cup flat-leaf parsley, finely chopped 

  • ½

    packed cup cilantro, finely chopped 

  • ½

    packed cup mint leaves, finely chopped 

  • 2

    heaped teaspoons sweet paprika 

  • 1

    teaspoon ground cumin

  • ½

    heaped teaspoon kosher salt, plus more as needed

  • ½

    teaspoon black pepper 

  • Pinch of ground cayenne

Preparation

  1. In 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. 
  2. Take 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. 
  3. Take 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.
  4. Heat 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.

Dining and Cooking