Moroccan Kefta Kebabs

As we move towards the summer solstice, many of our meals will be enjoyed on the back deck. From all-American cheeseburgers or Mexican carne asada to Korean bulgogi, the art of grilling is a culinary skill that brings people together all around the world. In fact, there is something quite primal in the communal experience of gathering around a meal sizzling over an open flame. A reminder of the universal commonalties of the human experience that far outweigh the differences. Here, ground beef is exuberantly flavored with North African spices and aromatic fresh herbs before being grilled to perfection on skewers.

Ingredients:

1 small yellow onion

1 pound ground beef (15- to 20-percent fat)

½ cup packed flat leaf parsley, finely chopped

½ cup packed cilantro, finely chopped

½ cup fresh mint leaves, finely chopped

2 heaped teaspoons sweet paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

½ heaped teaspoon kosher salt (or 1/4 teaspoon fine salt)

½ teaspoon fresh ground black pepper

Pinch of ground cayenne

Olive oil

Directions:

With the large hole side of a box grater, grate the onion directly into a large mixing bowl, collecting all the onion juices. To the onion add the beef, parsley, cilantro, mint, paprika, cumin, coriander, salt, black pepper and cayenne. Using your hands or a large spoon, combine the ingredients until evenly mixed together.

In a small skillet heat a little oil over medium-high heat. When hot, add about a teaspoon of the beef mixture to the pan and cook until seared on both sides and cooked through. Taste the sample for seasoning, then add more salt as needed to the meat mixture.

Take between 2 to 3 tablespoons of the mixture and use your hands to mold it onto a skewer to form a log. Be sure to press the meat firmly around the skewer. Repeat with the rest of the mixture. If using long skewers form two logs on each skewer. Place the formed kefta kebabs on a plate and cover with plastic wrap. Refrigerate for about 30 minutes to allow the kebabs to firm up.

While the kebabs are chilling, heat your grill and prepare your side dishes. Heat grill to medium-high and brush the grate with oil to prevent sticking. When ready, brush both sides of the kebabs lightly with olive oil. Cook the kebabs for about 3 to 5 minutes per side, allowing the meat to get defined grill marks. Use a meat thermometer to check for doneness. Be careful when flipping not to break the kebabs off their skewers. It is helpful to use a metal spatula to turn them. Arrange cooked kebabs on a serving platter and sprinkle with a little finishing salt. Serve immediately with your favorite sides and garnishes (see notes).

Notes:

These kefta kebabs are fabulous with ground beef, but traditionally can also be made with ground lamb. I have seen versions made with ground turkey or chicken as well.

Instead of kebabs on skewers, you could also shape the kefta mixture into patties and grill them like a burger. If you don't have an outdoor grill, you could use a grill pan or even a regular cast-iron skillet on your indoor stove. However you cook them, you want to get a good sear or char on the outside to enhance the flavor.

Serve these kefta kebabs with your favorite mezze accompaniments, such as hummus, olives, pickled peppers, or my garlic tzatziki sauce (below). This week, I also served these with a Moroccan spiced rice pilaf, warm flatbread, and a simple salad of romaine lettuce, tomato, feta, and pickled red onion.

My Tzatziki recipe:

Grate 1 English cucumber into a strainer and set over a sink. Sprinkle with a pinch of salt and allow the cucumber to drain for a few minutes then gently squeeze out the excess moisture. In a bowl, combine the cucumber with 1 ½ cups plain Greek-style yogurt, 2 tablespoons minced fresh dill, 1 tablespoon minced fresh mint, 1 garlic clove minced, juice of half a lemon and 2 tablespoons of extra-virgin olive oil. Season to taste with salt and pepper then allow to chill in the refrigerator for at least one hour.

Enjoy.