Saturday, May 24, 2014

Brochettes de Kefta is a Maroccan recipe for a kebab that is made out of ground meat.

Serves: 6
Prep. Time: 15 min
Cooking Time: 10-15 min

  • 1½ lb/680 g ground beef or lamb or a mix of the two
  • 1 medium red onion, finely grated 
  • ¼ cup/10 g loosely packed finely chopped fresh flat-leaf parsley 
  • ¼ cup/10 g loosely packed finely chopped fresh cilantro 
  • 1 Tbsp finely chopped fresh mint (optional) 
  • 1 Tbsp sweet paprika 
  • 1 tsp ground cumin 
  • 1 tsp ground cinnamon 
  • ½ tsp ground mace or 1⁄8 tsp ground nutmeg 
  • 1 pinch cayenne pepper or red pepper flakes 
  • Salt 
  • Olive oil

  1. In a large mixing bowl, blend the meat, onion, parsley, cilantro, mint (if using), paprika, cumin, cinnamon, mace, and cayenne. 
  2. Season with salt. 
  3. Unless the meat is quite fatty, work in a few drops of olive oil. 
  4. Take an egg-size handful of the mixture and press it around the middle of a skewer. 
  5. Place on a clean, flat work surface and roll it lightly with the palms of your hands to form an even “sausage” 6 to 8 in/15 to 20 cm long. 
  6. Pinch down both ends around the skewer. 
  7. Gently set on a platter, and repeat with the remaining mixture. 
  8. If using a grill pan or griddle, lightly oil and heat over high heat. 
  9. If using a barbecue, prepare a fire and heat until the coals are glowing. 
  10. If using a broiler, preheat the broiler. 
  11. Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, about 10 minutes. 
  12. Serve hot.


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