Moroccan Kefta Kebab

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 02/9/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 20 mins
Cook: 10 mins
Chill Time: 60 mins
Total: 90 mins
Servings: 4 servings
Yield: 4 to 8 kebabs

Kefta (or kofta) is a deliciously spiced and tender type of Moroccan kebab made using ground beef or lamb. The mixture is flavored with cumin, paprika, minced onion, coriander, and parsley and formed into skewers. The cinnamon, cayenne pepper, and mint leaves are optional but highly recommended. Fresh mint makes an especially great seasoning when using ground lamb. This recipe includes the traditional quantities of these spices and herbs, but you may adjust to your taste.

Seasoned kefta makes a superb grilled kebab (brochette). If you don't have skewers, you can grill the kefta as flat meatballs, but they can be a little cumbersome to deal with on the grill without a support. Serve your kebabs with a fresh salad and a side of couscous or serve on pita bread as a kefta sandwich with tomato and roasted pepper salad.

Grilled browned kefta on wooden skewers stacked on a dinner plate

The Spruce Eats
what you'll need for this Moroccan Kefta Kebab recipe
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
A Big Mixing Bowl
Hopelf-natural-bamboo-skewers
A Set of Bamboo Skewers
Amazon Le Creuset Square Skillet Grill Pan
A Heavy Grill Pan

"The meat mixture for these kebabs was delicious. I did add the optional cinnamon and mint, and we loved the flavors. I made two small and four large kebabs. The small ones were done in 10 minutes, but the larger ones took about 12 minutes. I used an indoor electric grill set at 410 F." —Diana Rattray

Moroccan Kefta Kebab Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 pound ground beef (or lamb, or a combination of the two)

  • 3 ounces ground beef or lamb fat, optional

  • 1 medium onion, chopped very fine or grated

  • 2 teaspoons paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/8 teaspoon cayenne pepper

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 teaspoon ground cinnamon, optional

  • 1 tablespoon fresh mint leaves, chopped, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Moroccan kefta kebab recipe gathered

    The Spruce Eats

  2. Mix all of the ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend. If using bamboo skewers, soak them in water.

    Ground meat and seasonings evenly combined in a glass bowl

    The Spruce Eats

  3. Preheat the grill or grill pan and prepare it for your kebabs. To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.

    Narrow long meat patties shaped around the top two thirds of wooden skewers

    The Spruce Eats

  4. Cook over hot coals, approximately 5 minutes each side. If you don't have a charcoal grill, the kebabs can be cooked on a gas grill or grill pan. It may take less or more time, depending on how hot the grill is and how thick you shaped the kefta. Watch the kebabs carefully so you don't dry out the meat.

    Kefta kebab on wooden skewers being browned in a grill pan

    The Spruce Eats

  5. Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs. Enjoy!

    Grilled browned kefta kebabs on wooden skewers stacked on a dinner plate

    The Spruce Eats

Tips

  • You can use lean ground meat, but the classic recipe calls for a higher fat content for a moister result.
  • If you would like to grind your meat at home, a finer grind is preferred for this dish.
  • Traditionally, the meat, fat, spices, and herbs would all be passed through a meat grinder together to blend the flavors better.
  • If using wooden skewers, be sure to soak in water for 30 minutes prior to forming the kefta to prevent the sticks from catching fire on the grill.

Recipe Variation

  • To vary the recipe, you can add up to a teaspoon each of the following: ground ginger, turmeric, ras el hanout, or minced garlic.

How to Store

Refrigerate leftover kebabs in an airtight container or zip-close bag for up to four days.

What Does Kefta Mean?

The word kofta (or kefta) comes from an Urdu word meaning "pounded meat."

How Are Moroccan Kebabs Served?

Moroccan kefta kebabs are traditionally served with Moroccan bread (khobz), but naan or a similar flatbread would be fine. Serve the kebabs with grilled tomatoes and onions or a salad with fresh onions and tomatoes. Couscous is a great choice for a side dish, or serve them with rice.

Helpful Links

Nutrition Facts (per serving)
326 Calories
20g Fat
4g Carbs
31g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 326
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 37%
Cholesterol 101mg 34%
Sodium 637mg 28%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 31g
Vitamin C 7mg 33%
Calcium 51mg 4%
Iron 4mg 23%
Potassium 534mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)