Moroccan Kefta Kabobs
Moroccan Kefta Kabobs is a grilled recipe ready in 30 min. It makes 4 servings, each 260 kcal with 22 g protein. Beginner level, 14 ingredients.
Recipe by @moribyan, adapted and measured by Cookpath.
- 30 mintotal
- Beginnerlevel
- 260kcal a serving
- 22 gprotein
What is Moroccan Kefta Kabobs
Beef mince mixed with parsley, coriander, onion, mint, harissa and warm spices, shaped onto skewers and grilled until browned and juicy.
- Grill · Beef
- Searing & grilling
How to make Moroccan Kefta Kabobs
Tips from the cook
- Mix the meat well until everything is combined, so the kebabs hold together.
- If you use wooden skewers, soak them in water for about 25 minutes so they do not burn.
- Grease the grill well with oil, so the kefta does not stick.
- Thicker kefta stays juicier, while thinner kabobs cook faster.
- Serve with rice, salad or in a wrap.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Moroccan Kefta Kabobs substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Fresh coriander2 options
- Flat-leaf parsley + squeeze of lime 1:1
Less citrus.
- Mint or Thai basil use 3/4
Minty.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Ghee3 options
- Coconut oil (refined if you dislike the coconut flavour) 1:1
Lower smoke point than ghee.
- Extra virgin olive oil use 1/2 to 3/4 as much
Not nutty; not for deep frying at ghee's high heat.
- Dark sesame oil use 3/4 as much
Contains sesame; liquid at room temperature.
Still contains sesame.







