Moroccan Kefta Kebabs Recipes

MOROCCAN KEFTA KEBAB RECIPE

Steps:

• In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
• Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
• Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
• Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
• Wrap the cooked kebabs in foil to hold warm until serving.

MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE

Steps:

• For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
• Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
• Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
• For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
• For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
• For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
• In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
• To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

MOROCCAN KEFTA KEBABS

Steps:

• Mix together all ingredients until blended.
• Chill for 45 minutes to 1 hour.
• If using bamboo skewers, soak them for 35 minutes to an hour.
• Oil your hands, and divide meat into 24 portions.
• Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.
• Set on waxed paper until time to cook.
• Repeat with remaining meat portions.
• Grill for 6 minutes until cooked through.

MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Steps:

• In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
• In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
• Preheat grill or broiler.
• Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
• Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

MOROCCAN KEFTA

Steps:

• 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.
• 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.
• 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.
• 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.

MOROCCAN KEFTA BURGERS

Steps:

• Mix ingredients together, adding salt, pepper and cayenne to your taste.
• Shape into patties and chill for an hour or two.
• Grill until done to your liking.