Moroccan · Street food
Kefta Sandwich (Marrakech Grill Stall)
Charcoal-grilled kefta pulled off the skewer into warm bread, dressed with chopped salad, harissa and a scatter of cumin — the sandwich you eat elbow-to-elbow at a Marrakech grill stall. Juicy, spiced minced meat and crisp salad in a soft roll, it is the city's most satisfying street bite.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g minced beef or lamb (20% fat)
- 1 onion, grated and squeezed
- 1 bunch parsley and coriander, chopped
- 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp chilli, salt
- 4 soft round breads or baguettes
- 2 tbsp harissa
- 2 tomatoes and 1 onion, diced, with lemon
Method
- 1
Make the kefta
Knead the mince with the grated onion, herbs, cumin, paprika, chilli and salt until sticky, then chill 20 minutes.
- 2
Shape and grill
Mould onto skewers or into small koftas and grill over charcoal 8–10 minutes until charred and juicy.
- 3
Prepare salad
Dress the diced tomato and onion with lemon, salt and a little cumin.
- 4
Assemble
Warm the bread, spread with harissa, fill with the kefta and top with the chopped salad.
Chef's tips
- Warm and lightly toast the bread on the grill so it holds up to the juicy kefta.
- Balance the rich meat with plenty of sharp, lemony salad and a little harissa heat.
Frequently asked questions
What bread is used?
Soft round khobz or a light baguette; either is warmed on the grill so it soaks up the juices without going soggy.
Can I make it milder?
Serve the harissa on the side and lean on cumin and paprika, which give flavour without much heat.