Moroccan Ground Beef Kebab (Kefta)

The word kofta (or kefta) has its origins in Persian, and it means grounded or pounded. The Kefta kebab is a mixture of ground beef or lamb, blended with onions, garlic, parsley and a few favorite Middle Eastern spices including, allspice, cardamom, sumac, and nutmeg. Fresh mint makes an especially great seasoning when using ground lamb. The meat mixture is then formed onto a skewer and cooked over a grill.

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. They could be served in warmed pita bread with Tahini Dressing or Hummus drizzled over the kebabs, along with some plain yogurt.

FMM: I did not cook these on the grill, which would have been better. The kebabs were dull on their own and could have used some more Moroccan seasoning, such as allspice and cardamom. I liked them best in pita bread with Tahini Dressing and yogurt along with some cooked Moroccan couscous and sliced tomatoes. I added lemon juice, fresh parsley and mint, and green onion to the cooked couscous. Or you could toss room temperature couscous with cucumber, tomato, scallion, lemon juice, olive oil, and salt and pepper and serve as a side salad to go with the meat stuffed in toasted pita.

Also see recipes for Moroccan Couscous with pine nuts and currants and Golden Couscous with slivered almonds, both made with traditional (tiny) couscous.

2 lbs ground beef
1⁄2 medium onion, grated
2 garlic cloves, minced
3 - 4 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 teaspoon paprika
1 teaspoon cumin
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ras el hanout spice mix, Ras El Hanout (Moroccan Spice Mix)

Instead of using the Ras El Hamout, some recipes add these spices:

1 1/2 tsp ground allspice
1/2 tsp ground green cardamom
1/2 tsp ground sumac (or omit)
1/2 tsp ground nutmeg

If you're using wooden skewers, be sure to soak them for 30 minutes to 1 hour before using so they don't catch on fire.

Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.

Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers [6 seems a good size if eating in pita bread], forming a 4-inch long sausage shape on each skewer. Be sure each kofta kebab is about 1 inch in thickness

Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly, but whatever you do, avoid overcooking and drying out the beef. Once the internal temperature has reached 145°F, they’re good to go. Serve with pita bread.

4 - 6 servings