Moroccan Kefta Kebabs

"Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill."
photo by St. Louie Suzie photo by St. Louie Suzie
photo by St. Louie Suzie
photo by Miraklegirl photo by Miraklegirl
Ready In:
1hr 16mins




  • Mix together all ingredients until blended.
  • Chill for 45 minutes to 1 hour.
  • If using bamboo skewers, soak them for 35 minutes to an hour.
  • Oil your hands, and divide meat into 24 portions.
  • Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.
  • Set on waxed paper until time to cook.
  • Repeat with remaining meat portions.
  • Grill for 6 minutes until cooked through.

Questions & Replies

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  1. These were sooooo good!!! I only left out the mint, cuz I didn't have any. Love the flavors of this.
  2. We enjoyed this for dinner tonight. I didn't have mint and didn't want to try and sub something for it. Next time I will up the marjoram and cumin. These were nice and juicy and I'm already planning on serving these to company. Thanks for sharing the recipe.
  3. Served with Recipe #85782, couscous and greek yogurt flavoured with mint and cummin this made for a wonderful meal. The only adjustments I made to the recipe was to double the dried spices and use roasted and crush cumin seed instead of powder. Endevour to cut your onin into very small dice or fgrate it so the patties keep together well. Thanks for sharing
  4. I made this for a party of 25 folks so I raised the ingredients 4 times and left out the mint but used ground coriander instead. What a hit!!! Every body loved it as it was the finger food before the real meal. None left and I only got 2 skewers. My friend who hosted the party said nxt time let him know when I pull out the big guns as he is not a chef. Thanks for a great recipe I will use again and again. Billy Ray
  5. Super yummy, quick & easy! Spices are easily adjusted to one's taste. I halved the recipe (just two of us), and cut down on the cumin a bit (personal preference). Used some fresh mint and coriander. Delicious served on a bed of brown rice & garden fresh chopped tomatoes, topped with cucumber tzaziki. Thanks Sue L, for this keeper that we will make regularly!


  1. This was really good. I left off the mint and substituted cilantro for the parsley. I also added some tumeric. I had a bit of a problem with the meat sticking to the grill but otherwise, they were perfect. Thanks so much Sue!


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