Moroccan Ground Meat Kebabs (Kofta)

Moroccan Ground Meat Kebabs (Kofta)


  • 1-1/2 pounds ground lamb or beef, chilled
  • 1/3 cup minced onion
  • 1 to 2 cloves garlic, finely minced
  • 3 tablespoons minced fresh cilantro or parsley
  • 1 tablespoon minced fresh mint (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • Pita bread for serving


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