Dinner · 40 min · moroccan

Moroccan Kefta Skewers

Moroccan flavors, weeknight effort. Ground beef meets onion in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground beef
• 1 Onion
• 0.75 cup Parsley
• 0.25 cup Cilantro
• 2 tsp Cumin
• 2 tsp Paprika
• 0.5 tsp Cinnamon
• 1 tbsp Harissa
• 2 tbsp Olive oil
• 2 tsp Salt

Steps

1. Grate the onion and squeeze out the juice — wet onion makes kefta fall off the skewers. Mix with the beef, chopped herbs, spices, harissa, and salt.
2. Knead firmly for 5 minutes until the mixture turns sticky and pale. This binding is what keeps the kefta on the skewer over the fire.
3. With wet hands, mold the meat into long sausages around flat skewers, pressing firmly. The classic shape is slightly flattened, not round.
4. Grill over hot coals 8 to 10 minutes, turning once, until charred at the edges and cooked through. The harissa in the mix caramelizes beautifully.
5. Rest 3 minutes, then slide off the skewers.
6. Serve with khobz, grilled vegetables, and extra harissa on the side. Moroccan kefta should be juicy, warmly spiced, and just fiery enough.

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