Moroccan Lamb Kefta

Delicious grilled Lamb Kefta.

The Moroccan Lamb Kefta that was prepared for our Christmas Eve celebration.

We forgot to take a photo, so the photo is courtesy of Jeff Koehoer's
cookbook, Morocco.

These are great for an appetizer or to go with a meal.  The preparation is fast 

and the cook time is fast as well.

Many people don't like the gaminess of lamb but you can easily substitute beef.

I love all the spices and herbs in this meat dish,
it was a great accompaniment to all our other Moroccan
food on Christmas Eve.

Thank you to my sister-in-law Kim who prepared this for our
Christmas Eve Feast 2016, Moroccan Food!
Super delicious, great job!

As Always,

ENJOY!

Recipe Courtesy  of:Jeff Koehler

• 1 1/2 pounds ground lamb or beef (or a combination)
• 1/4 cup loosely packed chopped parsley
• 1/2 cup loosely packed chopped cilantro
• 1 tablespoon chopped fresh mint (optional)
• 1 tablespoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground mace, or 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne, or more to taste
• 1 tablespoon salt
• 1 medium red onion, grated
• olive oil as needed

1. 1.
   If using wooden skewers, soak them in a shallow dish of water while preparing the meat.
2. 2.
   In the meantime, in a medium bowl, combine ground meat and remaining ingredients except the onion and olive oil. Incoporate most of the grated onion, taking care to not make the mixture too wet; it should remain somewhat sticky, like the texture of sausage. If the meat is relatively lean, add some olive oil.
3. 3.
   Take a palmful of meat and press it around the middle of a skewer, then roll it lightly on a cutting board or between your palms to form an even "sausage" around the skewer about 6 inches long. Repeat with remaining skewers and meat.
4. 4.
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill the skewers, turning once, until firm to the touch and cooked through. Serve hot.