KEFTA BROCHETTES

Main CourseSides

Feb 8

Every Mediterranean love their foods.

The freshest produce, vivid colors and bold flavors that’s what you expect to see and smell in markets ( Souks) all over the coast of the Mediterranee.

Obviously they love their food. But they enjoy the people around the table, with good conversation, good food and good drink.

So I think that is the secret of life.

WHAT YOU NEED

10 metal or wooden skewers

2 lbs ground Lamb

1 White onion diced

4 Tbsp fresh coriander, minced

2 Tablespoon of fresh mint

1/2 Teaspoon Harissa

1 Teaspoon of cumin

1 Teaspoon of paprika

1 Teaspoon of cinnamon

1 Tsp sea salt

1/2 tsp pepper

3 Tablespoon of extra virgin olive oil

HOW TO MAKE IT

Prepare the grill on medium high heat.

In a large bowl mix all Kebabs ingredients in a large bowl using clean hands until well combined. Refrigerate for at least 1 hour. This can be marinated for up to 12 hours.

Have metal skewers ready. Divide and make balls with your hand then slowly push it from top to bottom. And with the middle finger press to make it flat or like a short sausage.

Brush with olive oil and grill for about 8 min, carefully turning the Kebabs half way or until the meat is done to your preference.

Serve immediately, with Shlada (Moroccan salad), Labneh and Barbari bread.