Brochettes de Kefta

Name: Brochettes de Kefta
Yield: Serves 8, with 16 skewers
Ingredients: 2 pounds lamb, finely ground; 2 onions, grated; 3 tablespoons chopped flat-leaf parsley; 3 tablespoons chopped cilantro; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon ground ginger; 1/4 teaspoon cinnamon; Salt and pepper; 1/4 teaspoon ground chili pepper (optional)

By Claudia Roden

August 19, 2004

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

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