Moroccan · Street food
Kefta Brochettes (Spiced Minced Meat Skewers)
Minced beef or lamb kneaded with grated onion, cumin, paprika and a fistful of herbs, then moulded around flat skewers and grilled over charcoal until juicy and charred — the soft, aromatic cousin of the cubed brochette. Off the grill and into fresh bread with a smear of harissa, this is Moroccan street food at its most satisfying.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g minced beef or lamb (20% fat)
- 1 onion, very finely grated and squeezed
- 1 large bunch parsley and coriander, finely chopped
- 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp chilli
- 1 tsp salt, black pepper
- 1/2 tsp cinnamon (optional)
- Bread and harissa, to serve
Method
- 1
Mix the kefta
Knead the mince with the grated onion, herbs, cumin, paprika, chilli, salt, pepper and cinnamon for 5 minutes until sticky and smooth.
- 2
Rest
Chill the mixture 30 minutes so it firms up and holds on the skewer.
- 3
Shape
With wet hands, mould handfuls of kefta into sausage shapes around flat metal skewers.
- 4
Grill
Grill over ashen charcoal 8–10 minutes, turning, until charred and cooked through but still juicy.
- 5
Serve
Slide into fresh bread with harissa and a chopped salad, or serve with cumin-salt and lemon.
Chef's tips
- Knead the mince well until sticky — that is what binds it to the skewer without falling off.
- Use fatty mince; too lean and the kefta dries out and turns crumbly on the grill.
- Wet your hands when shaping so the sticky mixture does not cling to your fingers.
Frequently asked questions
Flat or round skewers?
Flat metal skewers are best — round ones let the kefta spin and slide off when you turn them.
No skewers?
Shape the mixture into small koftas or patties and grill or pan-fry them the same way.