← Nouns Cooking · Moroccan

Ingredients

• 500 g minced beef or lamb (about 20% fat)
• 1 small onion, grated and squeezed dry
• 4 tbsp Parsley, finely chopped
• 4 tbsp Coriander (cilantro), finely chopped
• 1 tbsp Mint, finely chopped (optional)
• 2 tsp Paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon (optional)
• 1 tsp Salt
• ¼ tsp Black pepper
• 1 pinch Cayenne pepper (optional)
• 1 tbsp Olive oil, for brushing

Method

1. Put everything except the oil in a bowl and knead with your hands for 2–3 min, until the mixture turns sticky and paste-like. Chill for 30 min if you can; it makes shaping easier. Soak wooden skewers in water meanwhile.
2. Divide into 12 portions. With wet hands, press each one around a flat skewer into a sausage about 2 cm thick.
3. Heat a grill, barbecue or griddle pan until very hot. Brush the kebabs with oil and cook for 6–8 min, turning every couple of minutes, until browned outside with no pink inside (71°C (160°F)).
4. Serve straight away with bread, harissa, a tomato and onion salad and a little dish of cumin mixed with salt.

Tips

• Squeezing the grated onion stops the meat sliding off the skewers.
• No skewers? Shape the mix into little patties and pan-fry them for the same time.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Moroccan Zest