Moroccan beef kefta on skewers with chopped vegetable salad

1 Servings

Ingredients

QuantityIngredient
poundsGround beef
½cupGrated onion
2Cloves garlic, finely minced
2tablespoonsFinely chopped fresh parsley
2tablespoonsFinely chopped fresh coriander
3teaspoonsFinely chopped fresh mint or 1 teaspoon dried mint
2teaspoonsFinely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
½teaspoonGround cumin
½teaspoonPaprika
¼teaspoonCayenne
1Seedless cucumber, peeled and finely diced
1largeTomato, seeded and finely diced
1Green bell pepper, seeded and finely diced
1Hot italian-style pepper, seeded and finely diced
2Cloves garlic, finely minced
3tablespoonsFinely chopped fresh mint
2tablespoonsRed wine vinegar
2tablespoonsOlive oil, (up to 3)

Directions

CHOPPED VEGETABLE SALAD

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.

In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.

Preheat grill or broiler.

Dip hands into a bowl of water. Shape and pack about a ⅓ cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

Yield: 6 servings

Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997