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Moroccan Kefta Kebab Recipe
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5 from 1 vote

Moroccan Kefta Kebab Recipe

Moroccan cuisine is a celebration of flavors, spices, and culinary traditions that have stood the test of time. The Moroccan Kefta Kebab recipe is a testament to the rich and vibrant culinary heritage of the country.
Course Main Course, Side Dish
Cuisine Moroccan
Keyword Kebab, Moroccan Kefta
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 4 People
Calories 120kcal

Equipment

  • 1 Mixing bowl
  • 1 Outdoor grill

Ingredients

  • 2 lb 1 lb ground lamb & 1 lb ground beef - Ground Meat: Typically, beef or lamb is used for kefta kebabs. The fat content in the meat adds moisture and flavor to the kebabs.
  • 1 tsp Fresh ground cumin - My favorite spice :-)
  • 1 medium Onions finely chopped - Onions are added to the kefta mixture to enhance the juiciness and add a subtle sweetness.
  • 3 cloves Garlic finely chopped - A staple in Moroccan cooking, garlic adds a pungent and savory note to the kebabs.
  • ½ tsp Salt - To season the kefta mixture and enhance the flavors of the other ingredients.
  • ½ tsp Pepper - To season the kefta mixture and enhance the flavors of the other ingredients.
  • 1 tbsp Hot Crispy Oil (Optional) - If you like Kefta with a spicy Kick to it, I highly recommend adding Hot Spicy Oil to the mixture...
  • cup Fresh parsley chopped - Fresh herbs help to lighten the overall flavor and provide a vibrant green color.
  • 1 tsp Fresh mint chopped - Fresh herbs like parsley and cilantro add a burst of freshness to the kebabs.
  • 24 apprx Bamboo skewers (I prefer bamboo over metal because it's natural!)
  • 1/2 tsp Paprika
  • ¼ tsp Cinnamon

Instructions

  • In a large mixing bowl, combine the ground meat, chopped onions, minced garlic, and fresh herbs. Mix well using your hands to ensure that the ingredients are evenly distributed.
  • Add the spices - cumin, coriander, paprika, cinnamon, salt, and pepper - to the meat mixture. Again, use your hands to thoroughly mix the spices into the meat.
  • Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step allows the flavors to meld together and the meat to firm up, making it easier to shape the kebabs.
  • After chilling, take a handful of the kefta mixture and shape it into a long, cylindrical kebab.
  • Wrap the Kefta around the bamboo skewers
  • Repeat this process until all the mixture is used.
  • If grilling outdoors, preheat the grill to medium-high heat. If cooking indoors, heat a grill pan or skillet over medium-high heat.
  • Once the grill or pan is hot, lightly oil the surface to prevent sticking. Place the kebabs on the grill or pan, leaving some space between each kebab.
  • Cook the kebabs for about 4-5 minutes per side, or until they are charred on the outside and cooked through. Be sure to turn the kebabs gently to prevent them from falling apart.
  • Once cooked, remove the kebabs from the grill or pan and let them rest for a few minutes before serving.

Notes

Tips and Tricks for Perfecting Your Kefta Kebab Recipe

To ensure that your Moroccan Kefta Kebabs turn out perfect every time, here are some tips and tricks to keep in mind:
  1. Use good quality meat: Choose fresh, high-quality meat for the best flavor and texture. Lean ground beef or lamb with a bit of fat is ideal for juicy and flavorful kebabs.
  2. Don't overmix the kefta mixture: When combining the ingredients, mix them gently with your hands until just combined. Overmixing can result in tough and dense kebabs.
  3. Let the mixture rest: Allowing the kefta mixture to rest in the refrigerator for at least 30 minutes helps the flavors to meld together and the meat to firm up, making it easier to shape the kebabs.
  4. Soak the skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
  5. Preheat the grill or pan: Make sure the grill or pan is properly preheated before adding the kebabs. This will ensure a nice sear and prevent the kebabs from sticking.
  6. Cook to the right temperature: Ground meat should be cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat. Use a meat thermometer to check the doneness of the kebabs.

Nutrition

Serving: 60g | Calories: 120kcal | Protein: 11g | Fat: 8g