MOROCCAN KEFTA KEBAB RECIPE
Traditional Moroccan recipe for seasoned kefta, a ground beef or lamb mixture used to make grilled Kefta Kebabs. The same base recipe can be used for Moroccan meatballs and other Moroccan kefta dishes. Allow extra time for preheating your grill or oven.
Provided by Christine Benlafquih | Taste of Maroc
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
- Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
- Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
- Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
- Wrap the cooked kebabs in foil to hold warm until serving.
Nutrition Facts : Calories 489 kcal, Carbohydrate 6 g, Protein 25 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 92 mg, Sodium 663 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
MOROCCAN LAMB KABOBS
Provided by Dave Lieberman
Categories appetizer
Time 56m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
- Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
- Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
- Yield: about 1 1/4 cups
MOROCCAN STYLE LAMB KEBABS
These kebabs are a great way to cook meat without adding any fat. Why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. Harissa is a fiery chilli paste from Africa and can be found in supermarkets.
Provided by Lene8655
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat barbecue. Trim any excess fat off the outside of the lamb and then cut into 5cm chunks. place in a non metallic bowl with the oil, lemon juice, spices, garlic, harissa and some seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours.
- Peel the onion, leaving the root end intact, and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge. Cut the lemon into 8 wedges.
- Thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers, and place over medium hot barbecue, for 10 - 15 minutes. Turn every now and then, until the lamb is nicely browned on the outside, but still pink in the centre. Serve with fresh coriander and roasted pumpkin wedges, if liked.
Nutrition Facts : Calories 320, Fat 22.9, SaturatedFat 9.5, Cholesterol 86.2, Sodium 73, Carbohydrate 6.7, Fiber 2.2, Sugar 1.1, Protein 23.2
MOROCCAN LAMB KEBABS
These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy!
Provided by caitlyn.jf
Categories Lunch/Snacks
Time P1D
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
- Add lamb cubes to remaining marinade in medium bowl; toss to coat.
- Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Remove lamb from marinade.
- Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
- Brush all skewers with some of reserved marinade.
- Sprinkle skewers with salt and pepper.
- Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
- Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
- Serve with lamb kebabs.
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