Cook N Bake Moroccan Series: Kefta Brochette

Rometti Limoncello Cook N Bake Moroccan Series Kefta Brochette

The journey through Moroccan cuisine continues, and this week we are going to taste another simple yet extremely flavorful dish that plays a common ground in the Middle Eastern cuisine as it is not popular only in Morocco but throughout the Middle East: Kefta Brochette.
Kefta means ground meat, which could be either beef or lamb, or a mix, both very much appreciated in the whole country. Kefta can be made in a variety of different ways, with eggs and vegetables, raisin, rice, and of course Kefta is often used as one of the main ingredients in tajine dishes. Moroccan people call what we daily call kebab, brochette, which is a French word (French is the second most spoken language in Morocco) to indicate the small skewer used to roast meat and vegetables. What makes Moroccan Kefta Brochette different than any other meat kebab we might be used to is the seasoning: paprika, coriander, cumin, onions, parsley, hot ground pepper, and additional herbs to taste (some people like to add mint).
These delicious brochettes can be served as a side dish, appetizer, or even as a sandwich filler. They pair very well with roasted pepper and tomatoes, however Greek Yoghurt is also a suitable mild accompaniment.


1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
3 ounces (about 100 g) beef or lamb fat (optional)
1 medium onion, chopped very fine
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
1 teaspoon cinnamon (optional)
1 tablespoon chopped mint leaves (optional)

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.

To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.

Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don’t dry out the kefta.

Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Recipe courtesy of
IMage © Hall/photocuisine/Corbis

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