Ingredients for Moroccan Kefta Kebabs
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How to Make Moroccan Kefta Kebabs
- In a large bowl, combine 1 lb ground lamb, 1/2 cup finely chopped onion, 1/4 cup chopped cilantro, 2 cloves minced garlic, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until all ingredients are well combined.
- Refrigerate the mixture for at least 45 minutes, or up to 1 hour, to allow the flavors to meld.
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Lightly oil your hands to prevent sticking. Divide the meat mixture into 24 equal portions (approximately 1.25 oz each).
- Shape each portion into an elongated patty, resembling a torpedo. Carefully thread each patty onto a prepared skewer.
- Place the kebabs on a plate lined with waxed paper and refrigerate until ready to cook.
- Preheat your grill to medium-high heat or your broiler.
- Grill the kebabs for approximately 6-8 minutes, turning occasionally, until cooked through and nicely charred. If using a broiler, place the kebabs 4-6 inches from the heat source and broil for 6-8 minutes, flipping halfway through, until cooked through. Internal temperature should reach 160°F (71°C).
- Serve immediately with your favorite salad and couscous.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
4g
Fat
66g
Carbs
1g
