A welcome sight in the souks around Marrakesh, these small, simple kefta are a quick way to enjoy spicy grilled flavor. Can be served as-is, with some spices and tomato sauce drizzled on top, or in a sandwich.
1poundground beef (or lamb, or a combination of the two)
1Piecesmedium onion, chopped very fine or grated
2teaspoonpaprika
2teaspoonminced garlic
1Tablespooncumin
1teaspoonsalt
1teaspoonblack pepper
1teaspooncayenne pepper
1/4cup chopped fresh parsley
1/4cupchopped fresh cilantro
1/4cupchopped mint leaves (especially excellent with lamb)
3Tablespoonolive oil
3-5 drops lemon essential oil
1-2drops turmeric essential oil
1-2dropscoriander essential oil
1dropcilantro essential oil
1dropblack pepper essential oil
Instructions
Thaw meat
Chop onion - fine but not minced
Mix dry and fresh spices in separate bowl
Mix essential oils into olive oil in small glass or stainless steel bowl, whisk together
In a large mixing bowl: mix all ingredients (I use my hands with food grade gloves on – gloves optional). Start with meat and mix in this order: olive oil and essential oil mixture, dry and fresh spices, chopped onion. At each addition, mix the ground meat so that the spice, onion, etc is fully mixed through before adding the next. Optional – refrigerate for 1 hour (up to 24 hours) to let spices steep or prepare ahead.
Take small amounts of kefta and shape into cylinders / sausage shapes, squeezing to mold onto skewer or into small oval balls or form around kabob skewers
For meatball shapes: In skillet, start on med-high heat to sear each side. Use tongs to turn. Reduce heat to med and cook 8-10 min. Do not allow to dry – they cook quickly.
Note for skewers. Soak bamboo skewers; the meat mixture does not form easily to steel skewers. Form meat mixture around skewers (do not try to form and then skewer, just form oval shapes around a bamboo skewer). Sear on each side, turning with a spatula and tongs. Cook on the upper rack if you have one or lower the heat for 8 min. They cook quickly, don’t allow them to dry.
Notes
Serve immediately or store and re-heat. They re-heat very nicely. Set kebabs on the same platter as Persian Rice, over the rice.