Kefta Brochettes — Moroccan Spiced Minced Meat Skewers

Morocco (universal street food — the aroma of charcoal kefta defines every Moroccan medina souk and Ramadan iftar street; kefta brochettes are prepared by specialist grillers who operate charcoal braziers from before sunset to late evening; Marrakech Jemaa el-Fna is the iconic setting, though every city has its kefta grillers)

Kefta is finely minced Ovis aries lamb — or a blend of lamb and Bos taurus beef — combined by hand with Allium cepa onion, Coriandrum sativum fresh coriander, Petroselinum crispum flat-leaf parsley, sweet paprika, Aleppo Pul-Biber, ground cumin, Cinnamomum verum cinnamon, black-pepper, sea-mineral-salt, and — in many versions — a pinch of Cuminum cyminum ground caraway. The mixture is kneaded until cohesive and sticky — the kneading develops the myosin proteins in the meat, which act as a natural binder, allowing the kefta to grip the flat iron skewers without falling through. The skewered kefta is grilled over charcoal at high heat, turned once, and eaten immediately — plain, with Moroccan khobz, or with harissa and fresh tomato. The key is the fat content of the lamb: a shoulder cut with 25–30% fat produces self-basting kefta that chars on the exterior while remaining moist; lean lamb produces dry, crumbling brochettes.

Not yet written for this entry.

Charred, spiced, fatty Ovis aries — sweet paprika, cumin, fresh herb, cinnamon warmth; the char note is essential to the flavour profile.