Skewered Kefta

Moroccan kefta are spiced ground lamb kebabs pressed onto skewers and broiled until browned and slightly charred. Fresh mint, parsley, cumin, and minced onion flavor the meat, while a paprika-lemon-garlic oil gets brushed on during cooking.

Pressing the meat firmly onto the skewers into sausage shapes is the technique that matters here. If the meat isn’t packed tightly enough, it slides off the skewer or cracks apart under the broiler. Wet your hands slightly to prevent sticking as you shape.

The oil-lemon-garlic-paprika baste adds a glossy, slightly smoky exterior that develops during the two-sided broil. Brushing it on before cooking means the paprika toasts and deepens in color under the heat.

Five to six minutes per side under a hot broiler is enough. The kefta should be browned on the outside with just a hint of pink inside. Ground lamb dries out fast if overcooked.

Chef Tips

• Mix the meat gently with the seasonings. Overworking ground lamb compresses it and the kefta turn dense and rubbery instead of tender.
• Soak wooden skewers for at least 20 minutes before using. Dry wood scorches under the broiler.
• Serve immediately off the skewer with flatbread and yogurt sauce for the traditional Moroccan street food experience.

Variations

• Harissa spiced: Add a teaspoon of harissa paste to the meat mixture for a fiery North African heat.
• Beef kefta: Use ground beef instead of lamb for a milder, more accessible version.
• Grilled version: Cook on an outdoor grill instead of under the broiler for a smokier char.