Ingredients
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For the Seasoned Meat Mixture
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2.25 lbs Ground Lamb
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1 oz Garlic
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8 oz Onion
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1 Tbsp Minced Serrano Chile
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1.5 Tbsp Turmeric
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2 Tbsp Sweet Paprika
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1 tsp Black Pepper
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1 Tbsp Coriander
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1 Tbsp Cumin Seeds
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½ bunch Parsley
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2 oz Lemon Juice
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For Grilling and Serving
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8 oz Salt-Cured Olives
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1 lb Feta Cheese
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¾ Recipe of Couscous
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½ bunch Parsley
Directions
Kefta is used in a number of ways in North African cuisine; for example, it may be formed into cylinders, skewered, and grilled, or formed into balls and cooked in stews. The most common meat used to make kefta in North Africa is lamb, but beef can be used as a substitute.
Steps
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1
Done
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For the Seasoned Meat MixtureCombine all of the ingredients in a large mixing bowl, and mix thoroughly using latex gloves or freshly sanitized hands to ensure that all ingredients are well distributed. |
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2
Done
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Set this mixture in the refrigerator to marinate for at least 4 hours (overnight is better). |
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3
Done
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For Grilling and ServingPreheat a gas grill or start burning coal/wood for a non-gas grill. |
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4
Done
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Portion the kefta mixture into 15 balls, about 3 oz each, and roll each ball between the palms of two sanitized or glove covered hands into an elongated cylinder about 4 inches long. |
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5
Done
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Flatten each of these cylinders with your palms, and slide a skewer with a flat side through them (metal flat-sided skewers can be found at ethnic markets). |
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6
Done
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Grill the kefta mixture over very hot coals or the hottest part of a gas grill, turning them as they mark. |
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7
Done
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Once the kefta have been marked on both sides, remove them from the heat and set them in a pan to hold for plating. |
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8
Done
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To serve the kefta, place a mound of couscous on each plate, topped with the feta cheese and cured olives and sprinkled with parsley; place two skewers of grilled kefta on top. |
