Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground beef
1/2 cup	31g / 1.1oz	Grated onion
2		Garlic cloves - finely minced
2 tablespoons	30ml	Finely-chopped fresh parsley
2 tablespoons	30ml	Finely-chopped fresh coriander
3 teaspoons	15ml	Finely-chopped fresh mint
		(or 1 tspn dried mint)
2 teaspoons	10ml	Finely-chopped fresh marjoram
		(or 1/2 tspn dried marjoram)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Cayenne pepper
		Chopped Vegetable Salad
1		Seedless cucumber - peeled, diced fine
1		Tomato - seeded, diced fine (large)
1		Green bell pepper - seeded, diced fine
1		Hot Italian-style pepper - seeded, diced fine
2		Garlic cloves - finely minced
3 tablespoons	45ml	Finely-chopped fresh mint
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Olive oil - (to 3 tbspns)

Recipe Instructions

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.

In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.

Preheat grill or broiler.

Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.

Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Adapted from a recipe by Paula Wolfert - From the TV FOOD NETWORK - (Show # CL-8887 broadcast 05-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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