Beef Kefta with Green Salad

 Serve with the green salad recipe listed here, or a variety of colorful salads, like they do in Morocco!!

Serves 6

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.

 

P.S. Did You Make This Recipe? I’d love to see it!  Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.

Ingredients

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
Kosher salt
6 cloves garlic, minced
6 bamboo skewers 7 to 8-inches long 

Beef Kefta with Green Salad