MOROCCAN KOFTA (KEFTA) KEBAB

 

MOROCCAN KOFTA (KEFTA) KEBAB
Paleo, Whole 30, Keto friendly, Gluten-free
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. • Ground lamb (or choice of lean meat) — 1 pound (approximately half a kilogram)
  2. • Parley (Italian or curly) — 1/4 cup, loosely packed
  3. • Cilantro — 1/4 cup, loosely packed
  4. • Garlic cloves — 2 to 3 cloves, peeled
  5. • Shallot (onion) — 1, small (should render about 4 tablespoons when finely shopped)
  6. • Jalapeno — 1
  7. • Ground cumin — 1/2 teaspoon
  8. • Ground turmeric (optional) — 1/4 teaspoon
  9. • Ground cinnamon — 1/4 teaspoon
  10. • Black pepper — 1/4 to 1/2 teaspoon
  11. • Olive oil — 2 and half teaspoons
  12. • Sea salt — 1/2 teaspoon
Instructions
  1. In a chopper add the parsley, cilantro, garlic, shallot, jalapeño and 1 teaspoon of olive oil. Give it a spin until everything is finely chopped.
  2. Now to a large mixing bowl add the ground meat, chopped herbs and the spices including salt.
  3. Mix it until all combined. If using a standing mixer with paddle attachment this should take about 3 to 4 minutes.
    Excessive mixing can make your Koftas hard so be cautious of that.
  4. With a cookie scoop, scoop some of that mixture onto your palm and turn them into cylindrical shape. Repeat the process until all the mixture has been turned into Koftas.
  5. Heat a ribbed skillet or nonstick pan on high heat. Once the skillet or pan is hot, add the oil. One teaspoon if using ribbed skillet and half teaspoon for the nonstick pan.
    You may need to use a pastry brush to ensure that every corner of the skillet or pan is nicely greased.
  6. Now start adding the Koftas on to the pan and reduce the heat to a medium high.
    Make sure to not overcrowd your pan because that might cause the meat to release water causing the Koftas to boil and not grill.
  7. If cooking on the skillet, cook the Koftas on each side for 4 minutes. If using a non-stick pan, it should take about 5 minutes on each side. The one way you can tell that the Koftas are done is when it turns golden brown on both sides.
  8. Transfer it onto a platter, sprinkle some chopped parsley or cilantro to garnish.

    Enjoy.
Notes
  1. • Choice of ground meat: I prefer to use lean meat because otherwise they can render a lot of fat while cooking. If using beef, look for a 90% meat and 10% fat.
  2. • Jalapeno: If you are sensitive to hot food remove the seeds of the jalapeno before adding it to the chopper or just add half of a jalapeno. Incase using Thai Chili instead of jalapeno, add 2.
Food Without Borders https://www.foodwithoutborders.us/