Moroccan
⭐ Highly Rated
25 minmedium
MoroccanAppetizer
Recipe Story
origins & traditionsThese traditional kefta skewers showcase the bold flavors of North African cuisine with perfectly seasoned ground beef mixed with fresh herbs and warming spices. The meat is shaped around skewers and grilled to achieve a beautiful char while remaining juicy inside. Accompanied by chermoula, a zesty herb sauce bursting with cilantro, parsley, garlic, and cumin, this dish offers layers of flavor that dance on the palate. The combination of smoky grilled meat with the bright, acidic sauce creates a harmonious balance that has made this dish a beloved staple across the Maghreb region. Whether served as an appetizer or part of a mezze spread, these skewers bring authentic street food culture to your table.
Instructions
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In a large mixing bowl, combine ground beef, finely chopped onions, minced garlic, chopped cilantro, chopped parsley, ground cumin, paprika, cayenne pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
Cover the mixture and refrigerate for 30 minutes to allow flavors to meld and make the meat easier to handle.
While meat chills, prepare the chermoula sauce: In a food processor, combine cilantro, parsley, garlic cloves, ground cumin, paprika, lemon juice, and olive oil. Pulse until smooth but still slightly textured. Season with salt to taste and set aside.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Remove meat mixture from refrigerator. Divide into 12 equal portions.
With wet hands, take one portion and mold it around a skewer, forming an elongated sausage shape about 5 inches long. Repeat with remaining portions.
Place skewers on the preheated grill. Cook for 6-7 minutes, turning every 2 minutes to ensure even cooking and charring on all sides.
The kefta is done when it reaches an internal temperature of 160°F and has a nicely charred exterior.
Remove from grill and let rest for 3 minutes.
Serve hot with chermoula sauce drizzled over or on the side for dipping.
Kefta Skewers with Chermoula
4.5 (51)
Aromatic grilled beef and herb meatballs served with vibrant chermoula sauce, a classic North African street food perfect for sharing and gatherings.
medium
35 min
6 servings
Ingredients
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Kefta
- 680 grams Ground Beef, preferably 80/20
- 1/2 pieces Onions, finely minced
- 4 cloves Garlic, minced
- 4 tablespoons Cilantro, finely chopped
- 4 tablespoons Parsley, finely chopped
- 2 teaspoons Cumin
- 1 1/2 teaspoons Paprika
- 1/2 teaspoons Cayenne
- 1 1/2 teaspoons Salt
Chermoula Sauce
- 1 cups Cilantro, packed
- 1/2 cups Parsley, packed
- 3 cloves Garlic
- 1 teaspoons Cumin
- 1 teaspoons Paprika
- 1 pieces Lemon, juiced
- 6 tablespoons Olive Oil
Chef Tips
expert advice•For the most authentic flavor, use a mixture of 80/20 ground beef for optimal juiciness.
•If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
•The meat mixture can be prepared a day ahead and refrigerated, which actually improves the flavor.
•If you do not have a grill, these can be cooked under a broiler or in a very hot cast iron pan.
•To prevent the meat from sliding off the skewers, make sure your hands are wet when shaping and press firmly around the skewer.
Variations & Substitutions
make it your own•For a smoky variation, add a pinch of smoked paprika to the meat mixture.
•For a spicier version, increase the cayenne pepper or add fresh chili to the chermoula.
Serving & Pairings
what goes well•The chermoula sauce keeps well in the refrigerator for up to 5 days and is also excellent with fish or roasted vegetables.
Storage & Reheating
keeping it freshStorage
Store cooked kefta skewers in an airtight container in the refrigerator for up to 3 days. Keep chermoula sauce separately in a sealed container for up to 5 days. The uncooked meat mixture can be refrigerated for up to 24 hours or frozen for up to 3 months.
Reheating
Reheat kefta skewers in a preheated 350°F oven for 8-10 minutes until warmed through. Alternatively, reheat on a grill or in a skillet over medium heat for 5-6 minutes, turning occasionally. Chermoula sauce is best served at room temperature; remove from refrigerator 20 minutes before serving.
