Prep 20 mins
Cook 20 mins
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
- 1 1⁄4 lbs ground pork
- 1 1⁄2 tablespoons garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1⁄3 cup onion, finely chopped
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
- 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.
- 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.
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