Moroccan cuisine · Meat & Kebab

Kefta Brochettes bel Nana

Ground lamb skewers with fresh mint, onion and bell pepper, grilled over charcoal until crisp outside.

Ingredients · for 4 servings

• 600 g ground lamb
• 1 onion
• 1 bunch mint
• 1/2 bunch flat-leaf parsley
• 1 red bell pepper
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Finely chop the onion and briefly squeeze it out in a sieve, finely slice the mint and parsley leaves, and cut the bell pepper into 3 cm pieces.
2. Knead the ground lamb firmly with onion, mint, parsley, cumin, paprika, cinnamon, salt and pepper for 3–4 min until the mixture is sticky and holds together.
3. Cover and chill the mixture for 20 min so it firms up and holds on the skewer later.
4. With damp hands, press finger-thick rolls of about 10 cm around flat metal skewers and tuck two bell pepper pieces between each skewer.
5. Grill over medium-hot embers for 8–10 min, turning every 2 min and brushing with olive oil, until the kefta are browned all over and just cooked through inside.
6. Let the skewers rest briefly on a warmed platter, sprinkle with a few fresh mint leaves and serve with flatbread.