Kefta Kebabs

Sorry I haven't posted in a while. This isn't even my recipe, but from another woman whose recipes I use quite often, or at least use them as a jumping off point. For authentic Moroccan recipes, I highly recommend http://moroccanfood.about.com/bio/Christine-Benlafquih-44847.htm

The other night, I really wanted to make something quick & easy & authentic for my husband. This totally fit the bill and we both enjoyed them immensely. I leave out the lamb/beef fat, but otherwise, followed pretty closely. I served it w/ a rice pilaf I made using mushrooms, red peppers, & wild rice.
Here's the link directly, followed by a copy/paste of Christine's recipe.

http://moroccanfood.about.com/od/maindishes/r/basic_kefta.htm

Moroccan Kefta Kebab Recipe - Moroccan Ground Beef or Lamb with Spices
By Christine Benlafquih, About.com

Kefta is ground beef or lamb, typically mixed with cumin, paprika, minced onion, coriander and parsley. Cinnamon, hot ground pepper, and mint leaves are optional. The recipe below shows traditional quantities of these spices and herbs.

Kefta makes a superb kebab (brochette), and it's also the foundation of a number of other Moroccan dishes. You can use lean ground meat, but the traditional recipe calls for a higher fat content. The meat, fat, spices and herbs would all be passed through a meat grinder together.

The recipe below assumes that you're starting with ground meat.

Serves 4.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:

* 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
* 3 ounces (about 100 g) beef or lamb fat (optional)
* 1 medium onion, chopped very fine
* 2 teaspoons paprika
* 1 teaspoon cumin
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon hot ground pepper
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh coriander (cilantro)
* 1 teaspoon cinnamon (optional)
* 1 tablespoon chopped mint leaves (optional)

Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.

To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.

Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.

Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.

Kefta kebabs are often served in bread with Tomato and Roasted Pepper Salad as a filler, and Mint Tea as a beverage.