Moroccan Kefta with Creamy Herbed Sauce

In my research for this post I found out that there is a basic recipe and many different optional spices & multiple ways of prepping/cooking the kefta.  Kefta can be grilled as a kabob or made as meatballs & simmered in a simmering liquid.  Kefta means chopped meat; it can be served with a creamy herbed yogurt and/or a herbed tomato sauce.  I am using just a basic recipe with no add-ins for this recipe.  I noted the optional spices at the end of the recipe.

1 pound Ground Beef (and/or lamb)

Medium Onion, grated (or finely diced) & well-drained (squeeze through cheesecloth)

2 teaspoon Paprika (not smoked)

1 teaspoon Cumin

1 teaspoon Salt

1/4 teaspoon Pepper

1/8 teaspoon Cayenne

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped – – (use additional parsley for those who don’t like cilantro)


Combine all ingredients; set aside in refrigerator at least an hour (for flavors to blend).  Shape into a sausage shape & skewer the meat; mold to skewer.  Cook over hot coals (gray in color) about 5 minutes each side or until cooked through (watch carefully so they don’t dry out).  Serve immediately.



Creamy Herbed Sauce

1/2 red onion, finely diced

1 cup plain Greek non-dairy yogurt or sour cream

1/2 bunch cilantro, minced

1/2 bunch mint

2 hot peppers, seeded & diced

zest & juice of 1 lime

2 garlic cloves, finely minced

1 1/2 teaspoon cumin


Combine onion & yogurt (sour cream); combine the remaining ingredients & pulse until lightly blended; fold into onion/yogurt mixture & serve with Kefta.



Optional spices:

1/4 teaspoon to 1 teaspoon Cinnamon

3 teaspoons Fresh Mint (especially with lamb)





Have you every had Kefta?  Did you like it?

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