Kefta Mchermla
These Moroccan-style kefta skewers are juicy, boldly spiced, and lightly charred on the outside while staying tender within. The mix of beef and lamb gives rich flavor, and a squeeze of lemon at the end brightens the warm spices beautifully.
Ingredients
Kefta mixture
- 200 gground beef (15% fat)
- 200 gground lamb
- 60 gonion, very finely grated and squeezed dry
- 15 gflat-leaf parsley, finely chopped
- 2 tspground cumin
- 2 tspsweet paprika
- 1/4 tspground cinnamon
- 1 tspfine sea salt
- 1/2 tspblack pepper
- 1 tbspolive oil
For shaping and serving
- 4wooden or metal skewers
- 1 tspolive oil, for greasing
- 2 wedgeslemon wedges
Instructions
- 1
If using wooden skewers, soak them in water. Preheat a grill pan, barbecue, or broiler to high heat. Finely grate the onion, then squeeze out as much liquid as possible so the kefta holds its shape better. Chop the parsley very finely.
- 2
In a bowl, combine the ground beef, ground lamb, grated onion, parsley, cumin, paprika, cinnamon, salt, black pepper, and olive oil. Mix with your hand for 1-2 minutes until the mixture looks slightly sticky and cohesive; this helps it cling to the skewers without becoming dense.
- 3
Divide the mixture into 4 equal portions. Wet your hands lightly, then press each portion firmly around a skewer into a long, flat sausage about 2 cm thick. Compacting well prevents cracking during cooking.
- 4
Lightly grease the hot grill surface or the kefta with the extra olive oil. Grill the skewers for 4-5 minutes on the first side, then turn and cook for another 3-5 minutes until browned with a little char and cooked through. The center should reach at least 71°C, or when cut into, the juices should run clear and the meat should no longer be pink.
- 5
Rest the kefta skewers for 2 minutes so the juices settle, then serve hot with lemon wedges for squeezing over just before eating.
Nutrition per serving
Notes
- •For the best texture, squeeze the onion very well; excess moisture can make the kefta soft and more likely to fall off the skewers.
- •If you do not have skewers, shape the mixture into small oblong patties and grill them the same way.
- •A side of chopped cucumber salad or grilled zucchini keeps the meal keto-friendly.
- •Do not overmix once the meat turns sticky, or the kefta can become tough.
Background
Kefta is a beloved category of seasoned minced meat dishes found across Morocco and the wider Maghreb, often shaped into patties, meatballs, or skewers. Moroccan versions are typically fragrant with cumin, paprika, herbs, and onion, and are commonly cooked over charcoal for a smoky street-food character.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free