Beef Kefta with Green Salad

Instructions

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. 

GREEN SALAD

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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