Spicy Pork Skewers

Karen in MA (formerly OC)'s Note:

from Sunset Magazine, May '06 Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. This variation uses pork rolled into little meatballs

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ¼ lbs ground pork
• 1 ½ tablespoons garlic , minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1⁄3; cup onion , finely chopped
• 1 ½ teaspoons salt
• 1 teaspoon fresh ground black pepper

Directions:

1. Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
2. Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.
3. Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.

Reviews

[Tea Jenny]

I have made kofta before but never with pork usualy I make them with lamb, but we like pork and this was a very nice change. As you can see from my picture I made them a bit bigger and a sausage shape and I cooked them under the grill in my oven, covering the skewers with foil so they didn't burn. You could really taste the cumin very nice indeed. I made them to the recipe apart from the shape and the grilling. Made for my three chefs Nov 09