Moroccan Kefta Kabobs

Juicy Moroccan Kefta Kabobs that come together in 30 minutes! It’s the perfect recipe for when you’re short on time but want a dinner that is far from short on flavor. The kabobs are packed with tons of fresh herbs and a Moroccan spice blend that takes this kefta to another world. Enjoy it with some rice, a salad, or even turn it into a wrap!

Growing up in an Arab household, I’d always here my mom says “Oh I can easily make this for us at home” when we’d go out to eat at places like In-N-Out. But instead of a basic American patty seasoned with just salt and black pepper, she’d make kefta, throw it in between two buns with some lettuce, cheese, and tomato, and call it a hamburger. I didn’t like it as a kid but now that I’m older, I definitely have more of an appreciation for it. I definitely won’t be making kefta as a hamburger but as kabobs – DEFINITELY!

How to Make the Kefta

Kefta is the easiest thing to make when you’re short on time. You can even season the ground beef a day in advance to really make this recipe easier.

The Ingredients Needed:

• lean ground beef
• parsley
• cilantro
• onion
• dried mint
• harissa
• spices: cumin, paprika, cumin, salt, black pepper, ginger, turmeric

Kefta is also commonly made with ground lamb so feel free to use either – both are delicious. The harissa also adds a nice beautiful flavor without making the kefta spicy. If you’d like the kefta to be spicy like merguez, add cayenne powder.

If you do not have dried mint, you can also leave it out but I love the refreshing note it adds, especially if you are using ground lamb.

Just add all the ingredients to a bowl and mix together well so everything is evenly marinated. Cover and transfer it to the fridge if you made it in advance. If not, it’s time to prep the skewers.

Preparing the Skewers

For the skewers, you can use metal ones or wooden. If using wooden, make sure to soak them in water for about 25 minutes so they don’t burn on the grill.

Using your hands, shape the meat onto the skewers. If you prefer them thick like I made them, shape them to be thicker. If you like them thin, use less meat on each skewer. Once all the skewers are assembled, it’s time to grill.

Preheat the grill to medium-high heat. Once it’s hot enough, make sure it’s oiled well so the kefta doesn’t stick. Then add the skewers and cook for about 3 to 4 minutes, just until some nice grill marks show. Flip over and repeat until the skewers are charred all over and cooked in the center but still juicy. While they cook on the grill, I like to brush them with ghee for a nice rich flavor.

Take off heat once done and they’re ready to enjoy!

Cooking Method

If you don’t have a BBQ, you can cook them on a cast iron grill pan for that signature grill mark look. That’s exactly what I did. Another option if you don’t have that is to skip the skewers and just make them in a pan.

You can also cook them on a tray in the oven at 450°F for about 10 to 12 minutes like in this recipe for oven-baked kefta.

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