Brochettes de kefta

Name: Brochettes de kefta
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 600 g Viande hachée; 1 Onion; 20 g Fresh parsley; 20 g Fresh coriander; 2 tsp Ground cumin; 2 tsp Sweet paprika; 1/2 tsp Ground cinnamon; 1/2 tsp Cayenne or harissa; 1 tsp Salt; 1/2 tsp Black pepper

Viande hachée pétrie d'oignon râpé, cumin, paprika et herbes fraîches, moulée sur brochettes et grillée à vif.

Source

Recette de Moroccan home kitchens · 🏺 Traditionnel · Moroccan household cooking

Grillades marocaines — Kofta (kefta in the Maghreb) is a family of minced-meat dishes across the Middle East, South Asia and North Africa. In Morocco kefta is seasoned heavily with cumin, paprika and fresh herbs and grilled on skewers as brochettes — a street-grill and home-barbecue staple. There is no single author; the spice mix shifts household to household.

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Watch it being made

Salima's Kitchen

⏱ 45 min🍽 4 portions🔥 380 kcal🇲🇦 Maroc🌶️

HalalSans produits laitiersSans glutenSans fruits à coque

Étapes

Put the mince in a bowl with the squeezed onion, herbs, all the spices, salt and pepper.
Knead firmly with your hand for 3–4 minutes, until the mixture turns sticky and slightly paste-like and holds together in a ball.
💡 Kneading is what makes kefta cling to a skewer. Under-mixed meat is loose and falls into the fire; well-kneaded meat becomes tacky enough to mould like clay.
Rest the mixture in the fridge for 20 minutes so it firms up and the flavours settle.
With wet hands, take a handful and press it around a skewer into a long sausage about 2 cm thick, squeezing so it grips the metal.
Grill over high heat — barbecue, ridged pan or hot grill — turning every couple of minutes, for 8–10 minutes total.
💡 Get the grill properly hot before the meat goes on. A char on the outside while the inside stays juicy needs high heat and speed — a cool grill just steams the meat grey.
Slide the kefta off the skewers into warm khobz with sliced tomato and onion, or serve with a squeeze of lemon and harissa on the side.

💡 Astuces

Squeezing the grated onion dry is a small step that decides the whole batch. Wet onion makes the mix too loose to hold a skewer and steams the meat instead of searing it — wring it out hard over the sink first.
No skewers? Shape the same mix into little ovals or flat patties and pan-fry — that is kefta mkaoura's meatball or a Moroccan burger. The mix is the recipe; the skewer is just one way to cook it.