Beef Kefta with Green Salad
Serve with the green salad recipe listed here, or a variety of colorful salads, like they do in Morocco!!
Place the beef and parsley in a large bowl and set aside.
Place the cumin seeds, coriander seeds, black peppercorns and allspice berries in a dry frying pan and toast lightly, 30 to 60 seconds. Remove and let cool. Grind in a mortar and pestle or a spice grinder. Add the spices to the beef along with the paprika, harissa and 2 teaspoons salt. Mix well. Make a small patty and fry in a pan until cooked. Taste and season if needed.
Divide the mixture into 12 equal portions. Using your hands, form each portion into a 1-inch wide by 2 ½-inch long oval-shape. Thread two pieces onto each skewer placing them ¼-inch apart.
Place the skewers on the grill, turning occasionally, until cooked almost all the way through but still slightly pink on the inside, about 7 to 8 minutes.
2 tablespoon freshly squeezed lemon juice
2 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin seed
1 teaspoon ground coriander seed
2 tablespoons coarsely chopped fresh spearmint
Kosher salt and freshly ground black pepper
9 cups salad greens
1 Persian cucumber, white and green, thickly shaved with a vegetable peeler or mandolin
In a bowl, whisk together the lemon juice, olive oil, cumin, coriander, spearmint. Season with salt and pepper. Toss with the salad greens and cucumbers.
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2 pounds grass-fed ground beef, not lean
1/4 cup finely chopped fresh flat leaf parsley
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 ½ teaspoon black peppercorns
4 allspice berries
1 tablespoon mild, unsmoked paprika
1 to 2 teaspoons harissa
6 cloves garlic, minced
6 bamboo skewers 7 to 8-inches long