KEFTA KEBABS (Moroccan ground beef or lamb kebabs, for four)
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2 pounds fatty ground beef or lamb
1 small onion, finely chopped or grated
a large handful of chopped flat-leaf parsley
a large handful of chopped coriander
a handful of chopped mint
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
a good pinch of ground chili pepper
salt
- Put all of the ingredients together in a bowl. Mix well and work with your hands into a soft paste. Wash your hands and rub them with oil. Take lumps of the paste the size of a tangerine and roll them into sausage shapes about ¾ inch thick then spread them around flat wooden skewers. Alternatively, shape the meat into burgers.
- Place the keftas on a heat-proof serving dish or on a piece of foil on a baking tray and cook under the preheated broiler for about 10 minutes, turning them over once, until browned on the outside but still pink inside.
- Serve hot with good bread and a Mediterranean chopped salad (shepherd salad).
from Claudia Roden, Arabesque