30-Minute Grilled Moroccan Kefta (Brochettes)

This Grilled Moroccan Keftasometimes also called Skewersit is done right 30 minutes with a mixture of minced meat or lamb, onion, paprika, cumin and fresh herbs. Known around the world for its bold flavor, juicy texture and easy-to-eat appearance, this recipe makes a wonderful appetizer or entree served with bread, salad and rice.

⭐️ Why we love this recipe

This recipe is a staple in Moroccan cuisine. Often called brochette, they can be found grilling on home balconies, by street vendors and in restaurants across the country.

Kefta (which literally translates to minced meat) is seasoned with a mixture of onion, paprika, cumin, salt, pepper, fresh parsley and coriander; ingredients that are popular in many Moroccan recipes.

If you like bold flavors in this recipe, you’ll love these Moroccan Kebabs and Chicken Tagine. Also be sure to check out this easy tahini dressing if you’re looking for a tasty dipping sauce to serve it with.

🧾 Ingredients

Here’s everything you need to make kefta:

• minced meat or lamb, 10% or more fat
• Red onion, chopped
• coriander, chopped
• parsley, chopped
• cumin
• paprika
• pepper
• salt
• olive oil

For quantities, see the recipe card.

👩‍🍳 Step by step instructions

Important: If you use wooden skewers, be sure to soak them in water for at least 1 hour to prevent them from burning.

Variations

As with many ground beef or lamb recipes (meatballs, meatloaf, etc.), there are many variations on this dish in Moroccan households and restaurants.

Here are some of the most common additions I’ve seen in Kefta:

• Egg – add an egg or egg yolk to the mixture to add some moisture and help bind the meat together.
• Bread crumbs – this is another useful binding ingredient, and while I don’t think this recipe needs assistance with binding, it definitely helps enrich the recipe if you’re looking to feed the masses.
• Yogurt – a quarter cup or two of yogurt helps prevent the meat from drying out and adds a tangy kick to the overall flavor profile.

As mentioned above, this recipe doesn’t need any help in the binding or moisture department, but you can have fun experimenting and seeing what additions you like.

💫Alternative cooking methods

Like most grilled recipes, this Moroccan kefta recipe can also be made in the oven or on the stovetop.

Here are some notes on how to do both successfully:

• Prepare the baked kefta: If you’re going to bake the kefta in the oven, I recommend doing so at 400 degrees Fahrenheit, for 2-3 minutes on each side, or until the ground beef turns brown, or reaches an internal temperature of 160 degrees Fahrenheit.
• Prepare kefta on the stove: the best way to cook these shrimp skewers on the stovetop is with a grill or griddle. Follow the same instructions as if you were cooking them on the grill!

🍴Equipment

To prepare this recipe you will need some type of skewer. If you have reusable metal skewersthis is a great place to use them!

You can also use disposable wooden skewers (as I’m using today).

These brochettes can be made on the grill, in the oven, or on the stovetop (more details listed above), so you don’t 100% need to own a grill to make this recipe; long live options!

Top tip

Be patient when preparing the meat around the skewers.

It may take a little time to hold them, but try to compress the meat well, holding it in your hand as you pack it rather than holding the skewer.

🥡 Storage

If you have leftovers (this rarely happens in our household), store them in an airtight container in the refrigerator for up to 5 days.

I do not recommend freezing this recipe.

⭐️ Choose the right meat

I recommend selecting ground beef or lamb that contains at least 10% fat.

This helps create that famous, juicy Moroccan kefta, perfect for serving with Moroccan bread (also known as Khobz) to soak up the juice.

Speaking of what to serve it with…

One last note

Remember that finely chopping the onion is very important! This step helps achieve a uniform consistency in the final result.

🍽 What to eat with Kefta

Kefta is often enjoyed with bread, salads, and small bowls of salt and cumin.

Bismillah,

Press