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Kefta kebabs

Kefta kebabs

Preparation : 40 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
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Serves 6 :
700 g lean beef  
3 sprigs fresh coriander
2 tsp ground cumin  
2 tsp paprika 
1 onion
3 sprigs fresh mint 
2 tsp ras el hanout (Moroccan) spice mix
3 tsp olive oil 
1Strip the mint and coriander leaves from their stalks and put them in the main bowl with the metal blade. Process for a few seconds.
2Peel the onion and cut into large pieces. Add to the herbs in the main bowl and pulse 5 times. Set aside.
3Cut the meat into large pieces and transfer to the main bowl. Process for 20 seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion, herbs and spices. Season with salt and pepper. Pulse twice.
4Shape the mixture into small meatballs with your hands. Thread them onto skewers, about four to each one. Cook them under the oven grill, on your barbecue or in a large nonstick frying pan.
5The meatballs should take about 10 minutes to cook, but keep a close eye on them.
Chef’s tip

serve with mashed or steamed potatoes, or bulgur wheat


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