Prep 10 mins
Cook 20 mins
Ground beef kebabs can be bought from street vendors in Morocco. They are served with thick bread instead of utensils. Moroccans use the bread to break off a chunk of meat & then pop it into their mouth. (The times listed does not included 1 hour in the fridge.)
- 2 lbs ground beef
- 1⁄2 medium onion, grated
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2-1 teaspoon cayenne pepper
- 1⁄2 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
- Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
- Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
- Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.
Very flavoursome and honestly the best homemade kebabs I have ever had! DH, DD (toddler) and I like these. I used lean ground beef but I suggest using regular as they were a little dry and had trouble staying on the skewers. I have done them in the frying pan with some butter! I did not use any cayenne pepper as we dont like hot spicy. I used Ras El Hanout - Moroccan Spice Mix. I do add a bit more fresh cilantro to the meat mixture. I serve them with additional fresh cilantro, tomato slices sprinkled with sea salt and a squeeze of fresh lemon, helmans olive oil mayonnaise (soy free) (another time I served with hummus but still prefer mayonnaise) and lettuce. I used a wheat free flat bread to wrap them all up in. The time I pan fried we had them with rice. I have also done these in an oven on broil. I will make these again. Originally made for Ramadan Tag.
actually the most delicious things! packed with flavour. everyone adored them. wrote the recipe out and will use again :D
These were good, but nothing special. It was hard to get them to stay on the skewer, so I handled the meat (mixture) a lot to hopefully help with that. Well, it did not work, and it made it dry. With that aside, the taste was similar to a Moroccan meatball recipe I tried before, which we felt the same about. The spice combination is just odd, we are sure of that now. We like them separately, but not like this. I also used the Ras el Hanout recipe from this site by Nasseh, which we like. Some may like these though.