Kefta is a popular street food in Morocco. Traditionally, it is a mixture of ground lamb, onions, parsley, cilantro, cumin, coriander and cinnamon that is formed around a skewer, grilled and served with bread. Our version replaces the parsley with mint (not an uncommon practice) and is served with pita, lettuce, tomatoes and a cucumber-yogurt sauce for dipping.Print
Moroccan Spiced Lamb Brochettes (Kefta)
Our version of a popular Moroccan street food – spiced ground lamb, onion, spices, fresh mint and cilantro, grilled and served with pita, lettuce, tomato and cucumber-yogurt dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 lb ground lamb
- 1 large egg
- 1/2 cup soft breadcrumbs
- 1/4 cup onion, finely chopped
- 1 small clove garlic, very finely chopped (about 1/4 teaspoon)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne (optional)
- 3 tablespoons fresh cilantro, finely chopped
- 3 tablespoons fresh mint, finely chopped
- Vegetable oil
- Green-leaf lettuce
- Sliced tomato
- Pita bread
- Lemon wedges
For the Cucumber-Yogurt Sauce:
- 1/2 cup plain yogurt
- 1/3 cup cucumber, finely chopped
- 1/8 teaspoon garlic, very finely chopped
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- Make the dipping sauce by combining the yogurt, cucumber, garlic and lemon juice in a small bowl. Season to taste with salt and pepper and set aside.
- Combine the lamb, egg, breadcrumbs, onion, garlic, salt, cumin, coriander, cinnamon and cayenne in a large bowl. Mix thoroughly using a wooden spoon, then add the cilantro and mint and combine completely using your hands.
- Divide the mixture into 8 equal portions and form them around metal skewers. Arrange on a platter and refrigerate for 30 minutes.
- Preheat a gas or charcoal grill to medium-high heat. To prevent sticking, brush the brochettes with a little vegetable oil, then oil the grill grates as well.
- Grill until cooked through, 4 minutes on the first side and 3 to 4 minutes on the second. It helps to have a spatula handy when turning the skewers to prevent breakage.
- Serve with lettuce, tomato, warm pita bread, lemon wedges and the Cucumber-Yogurt dipping sauce.