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 Originally made for Ramadan Tag.
Delicious! I have a jar of coriander but for the life of me, I could not find it. So, I used some Seven Spice and adjusted my other seasonings as needed. I did double both the amount of the Seven Spice and the salt. I just pan fried them as meatballs and served them with oven-roasted mushrooms, peppers and onion skewers. Also, made some tzatziki to serve on the side. This will be a recipe that I use again and again.
The nicest kofta recipe I have tried so far. I used a full teaspoon middle eastern spice and 1 teaspoon extra salt. I also added 2 tablespoons tomato paste, 1 teaspoon garam masala, some fresh mint, 1 tablespoon dried oregano and I only used fresh parsley (as I didn't have any coriander). I blended it in my blender and fried it on the fry pan with oil.