Kefta skewers (Moroccan cuisine)

 

                The kefta skewers are grilled on burning embers. The charcoal should be lit a good half hour in advance.

Proportions for about 25 or 30 skewers

• 1 kg minced beef or mutton
• 5 ml cinnamon
• 1 sprig of fresh mint, chopped
• A few marjoram leaves, chopped
• 15 ml cumin
• 15 ml paprika
• Pinch of cayenne
• 1 large bunch of chopped parsley
• 1 large bunch of cilantro, chopped
• 1 small onion, chopped
• Salt

1. In a large bowl, put all the ingredients knead this mince strongly with your hands.
2. Take the value of a hen's egg of this mince in the slightly wet hand and surround the spit with it, giving it the shape of a thin sausage of 10 to 12 cm; Stick the kefta together well, especially at the ends so that it does not turn around the spit during cooking and grill quickly on charcoal over a good heat, turning the spit often.
3. Do not let the skewer dry out on the heat and serve as soon as it is grilled, accompanied by mint tea.

Note: In the original recipe, you can add 1 veal kidney and 150 gr chopped veal kidney fat.

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