• Moroccan Ground Meat Kebabs
 
  • Moroccan Ground Meat Kebabs
 

Moroccan Ground Meat Kebabs

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  • Difficulty2/5
  • Prep time20 mins
  • Cook time30 mins
  • Serves2 - 4
  • HardwoodCherry

Kofta, savory meat kebabs, are known as comfort food in much of the world. Serve with warmed pita bread and a tomato salad with sweet onions or a garlicky yogurt sauce.

Ingredients

Ground Lamb or Beef, chilled1 1/2 lbs.
Onion, minced1/3 cup
Garlic, finely minced1-2 cloves
Fresh Cilantro or Parsley, minced3 Tbsp.
Fresh Mint, minced (optional)1 Tbsp
Ground Cumin1 tsp.
Paprika1 tsp.
Salt1 tsp.
Ground Coriander1/2 tsp.
Cinnamon1/4 tsp.
Pita Breadfor serving

Preparation

In a large mixing bowl, combine all the ingredients except the pita bread. Form into meatballs, each about 2 inches in diameter. Skewer each meatball on a bamboo skewer, then wet your hands with cold water and mold the meat into a cigar shape about as large as a man's thumb. Cover and refrigerate for at least 30 minutes, or even overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

Grill the kebabs, turning once, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 160.

Warm the pita bread on the grill before serving, if desired.

  • Difficulty2/5
  • Prep time20 mins
  • Cook time30 mins
  • Serves2 - 4
  • HardwoodCherry