Moroccan Kefta with Beef and Herb Yogurt
Turn ground beef into something special by making these super delicious Beef Moroccan Kefta served with fresh herb yogurt
Ingredients
For the yoghurt sauce
- 2 clove garlic
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped coriander
- 1 tsp lemon juice
- 1 cup plain Greek yogurt
- ¼ tsp salt
- salt and pepper to taste
For the Kefta
- 1 kilo beef mince (ground beef) (NOTE 1)
- 4 clove garlic (minced)
- 1 large onion (roughly diced)
- 1 cup fresh breadcrumbs (NOTE 2)
- 2 large eggs
- ½ cup coriander leaves (loosely packed)
- ½ cup flat-leaf parsley leaves (loosely packed)
- 2 tsp ground cumin
- 2 tsp smoked paprika (or any ground paprika)
- 1 tsp ground cinnamon
- 1 tsp dried chilli flakes (NOTE 3)
- ½ tsp ground cayenne pepper (NOTE 3)
- ½ tsp ground ginger
- 1½ tsp salt
- ½ tsp ground black pepper
For pan frying or grill plates
- olive oil (to fry or grease)
Instructions
- Submerge 20 wooden skewers in the water for a few hours. This will prevent the skewers from burning when grilling the keftas. For the yogurt herb sauce - Place the mint, coriander and garlic into a food processor, pulse until finely chopped. Then add in the yogurt, lemon juice and salt, pulse until combined. Give the sauce a taste and, if needed, mix in more salt or pepper. Transfer the yogurt sauce into a bowl, cover and refrigerate to allow the flavours to deepen.
- Place all the kefta ingredients into a large food processor or you may need to process it in batches. Pulse and blend the ingredients together until it forms a sticky paste. Using your hands, grab approx. 1/3 cup of the meat mixture and place a skewer in the middle, shape the meat like a sausage along the skewer.
- Grill, bbq or pan fry the keftas over high heat for 3 minutes on each side or until the meat has browned and cooked through.
Notes
(NOTE 1) Beef mince (ground beef) - If possible, use quality mince with some fat, this will make the Keftas tender and flavourful. Using lean meat may dry out the keftas once they're cooked. Lamb mince will also work in this recipe if preferred.
(NOTE 2) Fresh breadcrumbs - I roughly chopped day old wholemeal bread and placed it into a food processor. However, any variety of bread will work as long as it's more than a day old.
(NOTE 3) Dried chillies - I love dried chillies, not only for the heat but it also adds wonderful smoky flavours. This recipe calls for both chilli flakes and cayenne pepper, which makes the keftas moderately spicy. However, if you don't want the keftas spicy, simply add less dried chillies or skip them altogether.
Leftovers - Allow the keftas to cool completely at room temperature. Transfer the keftas into a sealed container and refrigerate, it'll be good for up to 3 days. Frozen keftas will keep for up to 2 months.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1keftaCalories: 231kcalCarbohydrates: 9gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 375mgPotassium: 242mgFiber: 1gSugar: 1gVitamin A: 468IUVitamin C: 6mgCalcium: 47mgIron: 2mg