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Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad
Serves 6
1 1/2 pounds ground beef
1/2 cup grated onion
2 cloves garlic finely minced
2 tablespoons finely-chopped fresh parsley
1 teaspoon dried mint, crumbled
  salt to taste
  Freshly-ground black pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon Spanish paprika
1/4 teaspoon cayenne pepper
Tunisian Chopped Vegetable Salad    
1 seedless cucumber -- peeled, diced fine
1 large tomato -- seeded, diced fine
1 green bell pepper -- seeded, diced fine
1 hot Italian-style pepper -- seeded, diced fine
2 clove garlic -- finely minced
1 tablespoon crumbled dried Egyptian mint (see Links page: Kalustyan Importers)
2 tablespoons mild vinegar
2-3 tablespoons olive oil

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, 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, 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 1/3 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.


Adapted from Paula Wolfert's Mediterranean Cooking, Revised Edition

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©1999—2006 Paula Wolfert