Kefta Brochettes

Moist ground lamb kebabs flavoured with the traditional herbs and spices of Moroccan cuisine.

These were quick and easy to prepare: ground lamb, crème fraîche (or suet) and flavourings are first whizzed together in a food processor to a paste-like consistency. I don’t normally make meatballs/burgers from meat paste, but I wanted to experience the correct texture of the dish as well as the flavour. One change I did make is that I shaped them right away and stored in the refrigerator overnight, bringing them to room temperature before cooking instead of allowing the mixture to sit at room for 1 hour before shaping and cooking.

The texture was dense but still moist, and the flavour, fabulous, especially with a little heat provided by harissa sauce on the side. A great alternative to my usual bbq fare.