Moroccan Grilled Kefta

Kefta, Morocco’s beloved spiced ground meat, is a staple of street food and home cooking alike. This recipe captures the essence of kefta from the Gharb region, where the perfect balance of lean and fatty cuts, aromatic spices, and fresh herbs creates an irresistibly juicy and flavorful dish. Traditionally grilled over charcoal, kefta can be shaped into patties, skewers, or finger-sized portions, each delivering a smoky, succulent bite. Served with warm bread to soak up its juices, kefta is often accompanied by fresh salads, harissa, and a steaming cup of Moroccan mint tea. Whether enjoyed as a sandwich or plated alongside lentils or beans in colder months, this dish embodies the rich culinary heritage of Morocco. Follow these steps to craft an authentic kefta experience, complete with a touch of butter for extra indulgence.

Ingredients (Makes 6 portions)

750 g / 1.65 lbs mixed meat (lean and fatty cuts such as leg of lamb, flank, middle chest, and large chest), cut into cubes
250 g / 8.8 oz kidney fat (suet), diced small
1 medium onion, grated or finely chopped
60 ml / ¼ cup flat-leaf parsley (leaves only), finely chopped
3 to 5 mint leaves, finely chopped
1 tsp dried marjoram
1½ tsp ground cumin
2 tsp ground sweet paprika
1½ tsp salt
½ tsp ground cayenne, or to taste
1 tsp ras el hanout
1 tsp ground coriander seeds
1 tbsp ground cumin
1 tsp cayenne

Nutrition Information (per 100g)

Calories: 250
Fat: 20
Protein: 18
Carbohydrates: 2
Fiber: 1

Directions

Preparing the Meat Mixture

1. Grind the meat and kidney fat using a meat grinder. Add the herbs and spices, then grind a second time to ensure even distribution.

Shaping the Kefta

2. Keep a bowl of water nearby to prevent the mixture from sticking to your hands. Shape the kefta into one of the following forms: mini-burgers (5 cm / 2 inches round, 1 cm / ⅓ inch thick), finger-shaped portions (10 cm / 4 inches tall, 1.5 cm / ½ inch thick), or molded around metal skewers to form elongated sausages.

Resting the Kefta

3. Shape the kefta a few hours ahead, cover, and refrigerate until ready to grill.

Grilling the Kefta

4. Prepare a charcoal grill and wait until the flames subside, leaving the coals covered in grey-silver ash. Arrange the kefta in a grill basket for easy flipping. Grill each side for a few minutes until well done but juicy inside.

Serving Suggestions

5. For extra juiciness, add a knob of butter over the hot kefta before serving. Serve with warm bread, fresh salads, and a side of harissa or green olives. Accompany with Moroccan mint tea or green tea with fresh mint leaves.

Cookix's Secrets

Alternative Cooking Methods

Instead of grilling, cook the kefta in a skillet over medium heat with a little olive oil.

Grilling Technique

Avoid grilling over direct flames to prevent burning. Wait for the charcoal to reach the right temperature before cooking.

Handling the Meat

For the best texture, use a mix of lean and fatty cuts. Grinding the meat twice ensures a smooth consistency.

Healthier Version

Use lean beef or turkey instead of lamb and reduce the amount of fat for a lighter option.

Regional Ingredient Substitutions

If ras el hanout is unavailable, substitute with a mix of ground cinnamon, nutmeg, and allspice.

Seasonal Tweaks

In winter, serve kefta with warm lentils or white beans for a heartier meal.

Serving Enhancement

A drizzle of melted butter over the kefta enhances its richness and keeps it moist.

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