MOR: Ground Meat Kebabs
Source of Recipe
"The New Book of Middle Eastern Food", by Claudia Roden
(Brochettes de Kefta)
2 pounds lamb -- finely ground
2 onions -- grated
3 tablespoons flat-leaf parsley -- chopped
3 tablespoons cilantro -- chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
salt
pepper
1/4 teaspoon ground chili pepper
-- (optional)
Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty. Wet your hands and divide the meat into 32 egg-sized lumps. Press them firmly around small, square-bladed skewers, two on each skewer and form into thin sausage shapes.
Cook over charcoal or under the broiler for 4 to 5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly. Serve at once with bread.
Variations:
For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt and pepper.
When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2 to 1 lemon over the brochettes
Judi's note: These can also be made with ground beef with good results.
Makes 8 servings (2 skewers each)
Categories: Lamb, Meats, Moroccan
Recipe typed for you by Judi Mae Phelps.
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