Many travelers on O.A.T.’s Morocco Sahara Odyssey will try Morrocan keftas, which is just one of many versions of this dish—some cultures even make these kebabs using vegetables instead of meat.
Whether it’s spelled kefta, kofta, or kofte, variations of minced meat kebabs are found throughout the Middle East, North Africa, the Balkans, and even India. And they’re all derived from that most basic and ancient form of cooking: grilling meat over fire.
The Turkish term “shish kebab” refers to morsels of meat roasted on skewers, a tradition often attributed to medieval soldiers using their swords to cook meat over field fires. While this type of kebab evolved into everything from Japanese yakitori to good old-fashioned American grill fare, kefta is another thing entirely. The word comes from the Persian term koofta, which means “pounded meat.” Before cooks knew the luxury of meat grinders, they finely chopped their leftover scraps and mashed them in a mortar and pestle.
These days, we have the luxury of purchasing ground meat at our local market—though you could certainly grind your own if you’re so inclined. And once you prepare this aromatic mixture, the possibilities are endless. In Morocco, you’ll also see kefta rolled into meatballs and simmered in a tagine. We, however, are ready for grilling season. In fact, if you find skewering too tedious, you could even form your kefta into burger patties and serve them on a bun, topped with garlicky yogurt sauce.
Moroccan Kefta Kabobs with Cucumber-Yogurt Sauce
The addition of “dessert spice”—nutmeg or cinnamon—in this recipe is certainly optional. But we insist that you try it. Just a little bit adds an intriguing aroma and flavor.
Ingredients:
For the kefta:
- 2 lbs ground beef or lamb (or a combination of the two)
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp salt
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp ground nutmeg or cinnamon (optional)
- 1/4 cup flat-leaf parsley leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/4 cup mint leaves, chopped
- 12 bamboo skewers, presoaked for an hour
- Olive oil
- Pita bread
For the cucumber-yogurt sauce:
- 1 cup plain Greek yogurt
- 1/2 English (seedless) cucumber, finely diced
- 1/2 cup mint leaves, chopped
- 1/2 tsp salt
- 2 cloves garlic, finely minced or pressed
Preparation:
- Combine all ingredients in a large bowl and mix until just combined, taking care not to overwork meat.
- Divide mixture into 12 portions.
- Form the kebabs in a log shape around each skewer. The meat should be about an inch thick. Place on a baking sheet lined with parchment paper, and layer with additional parchment as needed.
- Refrigerate for one hour.
- Meanwhile, prepare the yogurt sauce by combining all ingredients and mixing well. Keep chilled until ready to serve.
- Lightly brush each kefta with olive oil.
- On a grill or grill pan over medium heat, cook for 4-5 minutes per side. Alternately, the kebabs can be broiled in the oven.
- Serve with cucumber-yogurt sauce and pita.
Seek out kefta and other delicious delicacies when you join O.A.T. for Morocco Sahara Odyssey.
