Moroccan Kefta Kebabs


Street food is very popular in the Moroccan culture . Here vendors grill Sausage shaped spiced minced lamb , pulling them deftly into Moroccan bread and topped with fiery Harissa and tomato sauce. I personally love to top the “sandwich ” off with raw ,thinly sliced red onion and a few sprigs of parsley ,for color and freshness.This recipe was inspired by Tess Mallos.

1 small onion ,roughly chopped

2 tbs chopped flat leaf parsley

1 tbs chopped cilantro

1 lb 2 oz minced lamb

1 tsp ground cumin

1 tsp paprika

1/4 tsp cayenne pepper

freshly ground black pepper, 1 tsp salt

Lemon wedges for serving

Put onion ,parsley and coriander in the bowl of a food processor and process to a puree. Add lamb ,cumin , paprika , cayenne pepper , black pepper and salt . Process to a paste , scraping down the bowl as needed.

Divide the lamb mixture into 8 portions. With moistened hands form each portion into a sausage shape about 3 1/2 inches long. Chill.

Just before grilling  “flatten ” slightlyand push a skewer through. ( if the kebab is too rounded , the meat is likely to fall off the skerer. Grill on a hot grill till well browned about 10 minutes completly.

Serve the Kefta with small bowls of Lemon wedges and salad greens, also a small bowl of cumin mixed with salt to be sprinkled on as desired. If desired serve the kefta on Moroccan bread with a spicy tomato sauce ,sliced red onions and parsley.

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