Recipe courtesy of Rafih Benjelloun
Recipe courtesy of Rafih Benjelloun
Show:
My Country, My Kitchen
Episode:
Morocco with Rafih Benjelloun
Kofta Kabobs
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 4 to 6 servings
- 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.
