Quotban del Kefta

Kefta Kebabs

These delicious sausage-shaped kebabs are deftly transferred into wedges of Moroccan bread by the vendors, often drizzled with a fiery harissa and tomato sauce. They are also made into small, round patties and chargrilled.

SERVES 4

1 small brown onion, roughly chopped

2 tablespoons chopped flat-leaf (Italian) parsley

1 tablespoon chopped coriander (cilantro) leaves

500 g (1 lb 2 oz) minced (ground) lamb or beef

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground black pepper

lemon wedges, to serve

Put the onion, parsley and coriander in the bowl of a food processor and process to a purée. Add the lamb, cumin, paprika, cayenne pepper, black pepper and 1 teaspoon salt. Process to a paste, scraping down the side of the bowl occasionally.

Divide the kefta mixture into eight even portions. Moisten your hands with water and mould each portion into a sausage shape about 9 cm (3½ in) long. Insert a flat metal skewer through the centre of each kefta sausage. Place on a tray, cover with plastic wrap and refrigerate for 1 hour.

Cook the kebabs on a hot barbecue grill or in a chargrill pan, turning frequently to brown evenly. The kefta are cooked until they are just well done (about 10 minutes) – they will feel firm when pressed lightly with tongs.

Serve the kefta kebabs with lemon wedges and salad greens. If desired, provide separate small dishes of ground cumin and salt, to be added according to individual taste.

Right: Divide the kefta mixture into portions and mould into sausage shapes.

Far right: Insert a flat metal skewer into each kefta. Rounded skewers can cut through the kefta, causing them to fall off.