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Recipe courtesy of Rafih Benjelloun

Show: My Country, My Kitchen

Episode: Morocco with Rafih Benjelloun

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Total:: 1 hr 10 min
Prep:: 15 min
Inactive:: 30 min
Cook:: 25 min

Yield:: 4 to 6 servings

Ingredients

2 pounds lean ground lamb or beef
4 stems parsley
1 small onion, finely chopped
3 cloves garlic, roasted, peeled, and chopped
1 teaspoon white pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander, optional
Small pinch clove, optional
5 mint leaves, very finely chopped, optional
Kosher salt
Chile flakes, optional

Directions

In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.

Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.

My Private Notes

Name: Kofta Kabobs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Cuisine: african
Ingredients: 2 pounds lean ground lamb or beef; 4 stems parsley; 1 small onion, finely chopped; 3 cloves garlic, roasted, peeled, and chopped; 1 teaspoon white pepper; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander, optional; Small pinch clove, optional; 5 mint leaves, very finely chopped, optional; Kosher salt; Chile flakes, optional