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
LAMB KABOBS
A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
- In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
- Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
- Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
- Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
- Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).
Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving
MOROCCAN LAMB KEBABS WITH TOMATO-MINT RELISH
A fabulous fusion of fairly traditional Moroccan BBQ kebabs and a completely unrelated savory relish that simply takes everything to another level! Enjoy!
Provided by Brad Nichols @bmnich
Categories Other Main Dishes
Number Of Ingredients 19
Steps:
- Combine first 8 ingredients in large bowl and whisk together
- Add the cubed lamb and massage the marinade into the meat. Cover and place in refrigerator for 2-8 hours
- Combine all liquid relish ingredients in a bowl and whisk together. Add in tomatoes and mint and mix thoroughly.
- Thread Lamb onto Skewers or sticks. Intersperse some pieces with some fat to help keep the meat moist and basted while cooking.
- Fire up the grill to 'High' and preheat. If you have temp control we want to be around 450 degrees for this. If no control hold your hand about 2 inches above the surface of the grill. If you can't slowly count past three without having to pull back your hand - the grill is ready!
- wrap pita bread in foil and warm in oven or on upper rack of BBQ
- Add lamb skewers the grill - cook about 3 mins then make a 1/4 turn rotation of your skewer - so about 12 mins total cook time for medium
- Remove lamb from skewers and serve with Pita bread and tomato-mint relish.
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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- Whisk together marinade ingredients - oil, lemon juice, garlic, mint, coriander, cumin, salt and pepper, in a bowl.
- Add meat to either a non-reactive dish or a large plastic bag, and pour marinade over top of the meat. Marinate in the refrigerator for about 4 hours, or up to overnight.
- Prior to cooking, thread lamb onto skewers (mine made about 4 skewers). If using wooden skewers, be sure to soak for about 15-20 minutes before threading.
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- Trim from most of the fat from the meat then cut the meat into cubes of about 1 inch (2.5 cm). Transfer the meat to a large bowl.
- Wooden skewers will need to be soaked in water before using them while metal ones don't need any special treatment. Thread around 6 cubes of meat onto each skewer, alternating every few pieces with a cube of fat. Make sure you start and end with meat.
- Serve the lamb or beef brochettes with the garnish mixture along with hot Moroccan tea. Otherwise, green tea with a few mint leaves will do.
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