MOROCCAN BROCHETTES
These small Moroccan koftas are called "Brochettes" in the French manner. Claudia Roden says "The streets of Fez are dotted with little braziers of glowing charcoal over which turn many small skewers heavy with tiny pieces of meat, liver, or kofta, irresistibly enveloping passersby with their enticing aroma." This recipe is from her classic book, "A Book of Middle Eastern Food".
Provided by Lori Loucas @jostlori
Categories Meat Appetizers
Number Of Ingredients 8
Steps:
- This recipe works best with the flat edged "sword" type skewers. But if using wooden skewers, soak them in water so they don't burn.
- Combine the finely ground meat with the grated onion, herbs and seasonings. Knead it thoroughly until very smooth and almost pasty.
- Take a small lump of the meat mixture and shape it around a skewer, in kind of a sausage shape. Repeat with the remaining mixture.
- Cook the skewers on a hot grill, but be sure to oil the grates first, to prevent the brochettes from sticking. Turn until they meat is cooked and browned all over.
- Serving Suggestion: Nestle the brochettes in warm Arab bread, or pitta, to catch all the juices. Or, serve them on a bed of parsley or chervil, sprinkled with finely chopped onions.
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