Keftas Morocco Recipes

MOROCCAN KEFTA KEBAB RECIPE

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.

KEFTAS - MOROCCO

Steps:

• Clean and finely chop the mint.
• Mix all the ingredients really thoroughly in a big bowl.
• Form meatballs with your hands, not too big!
• Either cook these keftas in a pan with a little olive oil for 10 mintes, or thread them on skewers and grill them on the BBQ for 5 minutes or so.

MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Steps:

• In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
• In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
• Preheat grill or broiler.
• Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
• Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

BROCHETTES DE KEFTA

Steps:

• Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty. Wet your hands and divide the meat into 32 egg-sized lumps. Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly. Serve at once with bread.
• For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.
• When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2-1 lemon over the brochettes.

KEFTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
• Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

MEXICAN PORK KOFTAS

Steps:

• Put the pork, breadcrumbs, chilli powder, salt, lime zest, spring onions, turmeric, cumin and ground and chopped coriander in a food processor and season well with ground black pepper. Blitz until the mixture is evenly combined and forms a very thick paste. Form the mince into 32 small ovals and place on a baking tray lined with baking parchment. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.
• Heat oven to 220C/200C fan/gas 7. Bake the koftas for 10 mins or until lightly browned and cooked through. To make the guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and add the garlic, chilli, lime juice and coriander. Mash well with a fork and season, then serve with the hot koftas.