KEFTA KEBAB
2 pounds ground beef or chuck*
1 small onion, 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 chile pepper
Salt and freshly ground black pepper to taste
Put all ingredients in bowl of food processor. Whirl together until ingredients are thoroughly blended and mixture has a fine texture.
Wash your hands and rub them with oil. Take lumps of meat mixture the size of a tangerine and roll them into sausage shapes about 4 inches long and 1 inch in diameter, then thread them onto flat wooden or metal skewers.
Line baking sheet with plastic wrap and place skewered meat on tray. Refrigerate for at least 2 hours to blend flavors and firm up kebabs.
TO COOK:
Grill over medium high heat about 10 minutes, turning several times until browned on all sides.
*This recipe calls for ground beef with a relatively high proportion of fat to keep the kebabs moist and juicy. Do not try to make it with very lean meat.
Serves 8
Adapted from source: Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden
2 pounds ground beef or chuck*
1 small onion, 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 chile pepper
Salt and freshly ground black pepper to taste
Put all ingredients in bowl of food processor. Whirl together until ingredients are thoroughly blended and mixture has a fine texture.
Wash your hands and rub them with oil. Take lumps of meat mixture the size of a tangerine and roll them into sausage shapes about 4 inches long and 1 inch in diameter, then thread them onto flat wooden or metal skewers.
Line baking sheet with plastic wrap and place skewered meat on tray. Refrigerate for at least 2 hours to blend flavors and firm up kebabs.
TO COOK:
Grill over medium high heat about 10 minutes, turning several times until browned on all sides.
*This recipe calls for ground beef with a relatively high proportion of fat to keep the kebabs moist and juicy. Do not try to make it with very lean meat.
Serves 8
Adapted from source: Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden
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