| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Grated onion |
| 2 |
|
Cloves garlic, finely minced |
| 2 |
T |
Finely chopped fresh parsley |
| 2 |
T |
Finely chopped fresh |
|
|
coriander |
| 3 |
t |
Finely chopped fresh mint or |
|
|
1 teaspoon dried mint |
| 2 |
t |
Finely chopped fresh |
|
|
marjoram or 1/2 teaspoon |
|
|
dried marjoram |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Paprika |
| 1/4 |
t |
Cayenne |
| 1 |
|
Seedless cucumber, peeled |
|
|
and finely diced |
| 1 |
|
Tomato, seeded and finely |
|
|
diced |
| 1 |
|
Green bell pepper, seeded |
| 1 |
|
Hot italian-style pepper |
|
|
seeded and finely diced |
| 3 |
T |
Finely chopped fresh mint |
| 2 |
T |
Red wine vinegar |
| 2 |
T |
Olive oil, up to 3 |
INSTRUCTIONS
In a large bowl combine the beef, onion, garlic, parsley, coriander,
mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and
let sit for one hour. Soak 12 wooden skewers in water for one hour. In
a separate bowl combine cucumber, tomato, bell pepper, hot pepper,
garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to
combine. Cover and let marinate at room temperature until ready to
serve. Preheat grill or broiler. Dip hands into a bowl of water.
Shape and pack about a 1/3 cup of the meat mixture into 2
sausage-shapes on a soaked wooden skewer. Repeat procedure for
remaining meat and skewers. Grill the keftas on both sides until
cooked through, about 3 to 4 minutes per side. Serve hot with chopped
salad. Yield: 6 servings Recipe by: Cooking Live Show #8887 Posted to
MC-Recipe Digest V1 #628 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on May 31, 1997
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