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You’ve probably heard of ‘kefta’ (or kofta) the ubiquitous street food of the Middle East; the word comes from Classical Persian and means “rissole”. The Moroccan version taste different; they are slightly minty and very aromatic. I’m sure you’re going to love them - especially drizzled with our herby, homemade yogurt sauce.
Moroccan kefta is ground beef or lamb, or a combination, generously seasoned with fresh herbs and traditional spices. Typically, the meat mixture is then formed onto skewers, like a skinny meatloaf on a stick.
They are really simple to make at home and with your trusty Luvele meat grinder you can even make your kefta mince in bulk, and enjoy later by freezing portions for quick, ready-to-go meals.
Kefta are superb grilled on the BBQ because they get that authentic smoky taste, but they can be cooked on a hot plate or fry pan or even baked in the oven. Serve warm with Middle Eastern salads, quinoa or flatbread with a generous dollop of yogurt sauce. If you are avoiding dairy, the herb yogurt sauce tastes just as wonderful made with coconut yogurt.
½ kg beef chuck steak - diced
½ kg lamb - diced
1 medium onion (finely chopped or grated)
2 teaspoons sweet paprika
1 ½ teaspoons ground cumin
1 teaspoon cinnamon
¼ tsp cayenne pepper (optional)
1 teaspoon salt
¼ teaspoon cracked pepper|
¼ cup fresh parsley (chopped)
¼ cup fresh coriander (chopped)
10 mint leaves chopped
Metal skewers or wooden or bamboo kebab sticks
FOR THE YOGURT SAUCE
1 cup homemade or plain Greek yogurt
Zest of 1 lemon
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh mint
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Dice the meat into 5cm cubes and then place into the freezer to chill for 30 minutes.
2. While the meat is chilling, set the meat grinder up with the 8 mm cutting blade in the head.
3. Prepare all the herbs and spices so they are ready to go.
4. Grind both meats together into a large mixing bowl.
5. Add herbs and spices all together then knead the mince by hand until well incorporated.
6. To blend the flavours better, pass the meat through the grinder a second time.
7. Cover the kefta mixture and place in the fridge for an hour or overnight before cooking.
8. The kefta is then ready to shape and cook. To make kebabs, take small amounts of kefta mixture and shape into plump sausage shapes. Slide onto the skewer, squeezing so that the meat moulds onto the skewer. Dipping your hands in a little water will help prevent the kefta from sticking to your hands while shaping.
9. Cook (on hot coals, grill or hot plate) for a few minutes each side. Watch carefully, so you don't dry out the meat.
10. Serve immediately or wrap in foil to hold warm until serving.
YOGURT SAUCE
1. Combine and mix all ingredients in a small bowl.
2. Cover and refrigerate until required.
