Ground Meat Kebab

Name: Ground Meat Kebab
Yield: serves 4 to 6
Ingredients: 2 pounds fatty ground lamb or beef; 1 small onion, finely chopped or grated; Large handful of chopped flat-leaf parsley; Large handful of chopped coriander; Handful of chopped mint; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; Good pinch of ground chili pepper; Salt

December 9, 2011

In Morocco, men are masters of the fire, in charge of the brochettes, the small kebabs threaded on little wood or metal skewers, which are traditional street food. The ground meat kebabs are deliciously aromatic—full of fresh herbs and spices. The meat is usually pressed around skewers and cooked over dying embers, but it is easier simply to pat the meat into sausage or burger shapes and cook them under the broiler or on a griddle. There should be a good amount of fat (it melts away under the fierce heat), enough to keep the meat moist and soft. Otherwise, work 3 tablespoons extra virgin olive oil into the paste. Bite-size keftas can be served as appetizers at a party, but en famille burger-size ones, accompanied by a salad, represent a main dish.

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