About This Dish
Morocco's most popular street food after sfenj — seasoned ground lamb or beef molded onto metal skewers and grilled over charcoal until charred on the outside and juicy inside. The kefta is seasoned with parsley, onion, cumin, paprika, and a touch of cayenne. Every city has its grill masters, and the scent of kefta brochettes cooking over charcoal is one of the defining aromas of Moroccan streets, especially in the evening when the grills fire up. Served in a batbout bread sandwich with tomato, onion, and harissa, this is a quintessentially Moroccan fast food.
Ingredients
- 500 g Ground lamb or beef
- 1 Onion, finely grated
- 3 tbsp Fresh parsley, finely chopped
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- 1
Mix all ingredients thoroughly. Let rest 15 minutes.
- 2
Mold the kefta around metal skewers in elongated sausage shapes.
- 3
Grill over very hot charcoal for 3-4 minutes per side.
- 4
Serve in bread with tomato, onion, and harissa.
Tips & Tricks
- Grate (do not chop) the onion for the best texture.
- The meat should have at least 20% fat for juicy brochettes.
- High, direct heat is essential for the proper char.