Moroccan Ground Beef Kebab / Skewers

READY IN: 30mins
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Recipe by Nasseh

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.)

Top Review by UmmBinat

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 recipe #262189. 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 Originally made for Ramadan Tag.

Ingredients Nutrition

Directions

  1. Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
  2. 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.
  3. Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.

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