Classic Moroccan Kefta Recipe

Kefta, also known as kofta, is a beloved Moroccan appetizer featuring tender,
spiced ground lamb or beef. This recipe stays true to tradition with a blend of
cumin, paprika, minced onion, coriander, and parsley, all thoroughly mixed and
formed onto skewers.

The beauty of kefta lies in its versatility; while this recipe uses the classic
spice and herb quantities, feel free to adjust them to suit your palate. It
isn't uncommon for people to add cinnamon, cayenne pepper, mint leaves and even
ras-el-hanout, however, these are optional ingredients.

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Resting Time
30 minutes

Total Time
1 hour

Course:

Appetizer

Cuisine:

Moroccan

Keywords:

Ground Meat kebab

🧂 Ingredients

500 g ground lamb or beef

if using beef mix with 3 ounces of ground lamb of beef fat. You can use lean ground meat, but the classic recipe calls for a higher fat content for a moister result.
1 medium onion

chopped very fine or grated
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt to taste
1/4 teaspoon black pepper
1/4 cup fresh parsley

chopped
1/4 cup fresh coriander

chopped

Instructions

1 Prepare the Ingredients: Begin by gathering all the necessary ingredients.
2 Mix and Chill: In a large mixing bowl, combine all the ingredients thoroughly.
Cover the bowl and refrigerate for at least 1 hour to allow the flavours to
meld. If you’re using bamboo skewers, soak them in water to prevent burning.
3 Preheat the Grill or griddle pan: Preheat your grill or grill pan for the
kebabs.
4 Shape the Kebabs: Take small portions of the kefta mixture and shape them into
cylinders or sausage shapes. Thread the shaped meat onto the skewers, pressing
and moulding it onto the skewers as you go.
5 Cook the Kebabs: Place the skewers on the preheated oven grill or over hot coal.
Cook the kebabs for about 5 minutes on each side. The cooking time may vary
depending on the heat of your grill and the thickness of the kebabs. Avoid
overcooking to prevent dryness.
6 Serve: Serve the kebabs immediately, or keep them warm by wrapping them in
aluminium foil while you cook additional batches. (You can refrigerate leftover
kebabs in an airtight container or zip-close bag for up to four days).
7 Enjoy your Moroccan Kefta Kebabs!