Best Kefta Kebabs Recipes

Moroccan Kefta Kebabs image

Provided by PalatablePastime

Categories Meat

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1 onion, finely chopped
1/3 cup chopped fresh parsley
1/2 teaspoon mint
1/4 teaspoon marjoram
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
24 bamboo skewers or 24 metal skewers

Steps:

Mix together all ingredients until blended.
Chill for 45 minutes to 1 hour.
If using bamboo skewers, soak them for 35 minutes to an hour.
Oil your hands, and divide meat into 24 portions.
Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.
Set on waxed paper until time to cook.
Repeat with remaining meat portions.
Grill for 6 minutes until cooked through.

Nutrition Facts : Calories 502, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 590.2, Carbohydrate 3.1, Fiber 0.7, Sugar 1.2, Protein 42.7

Kefta and Zucchini Kebabs image

Yield Makes 6 servings

Number Of Ingredients 26

For sauce
1 cup plain yogurt (preferably whole-milk)
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt
For zucchini
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices
For kefta (lamb meatballs)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground lamb (from shoulder)
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped
Special Equipment
12 (10-inch) wooden skewers, soaked in cold water for 30 minutes

Steps:

Make sauce:
Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
Prepare zucchini:
Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
Make meatballs:
Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
Assemble and grill kebabs:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.

Salmon Kefta Kebabs image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound salmon belly or tail meat
2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped lemongrass
1 teaspoon finely chopped garlic
1/2 teaspoon salt
8 bamboo skewers, soaked in water for 30 minutes
Olive oil, for brushing
Plain yogurt or prepared yogurt dip, for serving

Steps:

Preheat grill to medium-low heat.
Chop the salmon meat by using a knife or a food processor, being careful not to pulverize the meat. Mix the salmon meat with cilantro, ginger, lemongrass, garlic and salt. Form little patties directly onto the skewers using your hands. Make sure the patties are firmly attached to the skewers before putting them onto the grill.
Brush the grill with olive oil. Grill the skewers until salmon is just cooked through, about 2 to 3 minutes per side. Remove the kebabs from the grill and serve immediately with plain yogurt or favorite yogurt dip.

KEFTA KEBABS image

Yield 30 each

Number Of Ingredients 14

1 1/2 pounds ground beef chuck
1 small yellow onion finely chopped
2 T chopped cilantro
1 T chopped tarragon
2 cloves garlic minced
1 T dried? mint
1 t ground cumin
1 t ground paprika
1/2 t cinnamon
1/4 t cayenne pepper
1 egg yolk
salt and pepper
30 large grapes
30 small skewers submerge in water