Entree: Western Sahara – Southern Culinary Region – كفتة ➤ Kefta (Spiced ground meat formed into patties or skewers typical of North African cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb or beef (or a 50/50 mix)
- 1/2 cup (80 g) yellow or white onion, finely grated or very finely chopped
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) fresh cilantro, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) cayenne or hot paprika, optional
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, plus more for grilling or pan
- 8 metal or wooden skewers (if using wooden, soak in water 30 minutes)
- Lemon wedges and chopped parsley for serving

Show original ingredient measurements

- 1 lb (454 g) ground lamb or beef (or a 50/50 mix)
- 1/2 cup (80 g) yellow or white onion, finely grated or very finely chopped
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) fresh cilantro, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) cayenne or hot paprika, optional
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, plus more for grilling or pan
- 8 metal or wooden skewers (if using wooden, soak in water 30 minutes)
- Lemon wedges and chopped parsley for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne (if using), salt, and pepper. Add 2 tbsp (30 ml) olive oil and mix gently but thoroughly until evenly combined.
2. Divide the mixture into 8 equal portions (about 2 oz (55 g) each). With slightly wet hands, shape each portion onto a skewer as a long sausage or form into patties about 3 inches (7.5 cm) wide.
3. Preheat a grill or cast-iron skillet over medium-high heat and brush lightly with oil. Cook skewers or patties 3–4 minutes per side, turning, until browned outside and cooked through (internal temperature 160°F/71°C for ground beef/lamb).
4. Transfer to a plate, rest 2 minutes, then serve hot with lemon wedges, extra chopped parsley, and flatbread or a simple couscous.

1. In a large bowl combine ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne (if using), salt, and pepper. Add 2 tbsp (30 ml) olive oil and mix gently but thoroughly until evenly combined.
2. Divide the mixture into 8 equal portions (about 2 oz/55 g each). With slightly wet hands, shape each portion onto a skewer as a long sausage or form into patties about 3 inches (7.5 cm) wide.
3. Preheat a grill or cast-iron skillet over medium-high heat and brush lightly with oil. Cook skewers or patties 3–4 minutes per side, turning, until browned outside and cooked through (internal temperature 160°F/71°C for ground beef/lamb).
4. Transfer to a plate, rest 2 minutes, then serve hot with lemon wedges, extra chopped parsley, and flatbread or a simple couscous.