Moroccan Kefta 

Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it’s very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.

Ingredients

• 1

  pound ground beef or lamb (15- to 20-percent fat)

• 1

  small yellow onion, grated with its juices reserved (about 120 grams)

• ½

  packed cup flat-leaf parsley, finely chopped 

• ½

  packed cup cilantro, finely chopped 

• ½

  packed cup mint leaves, finely chopped 

• 2

  heaped teaspoons sweet paprika 

• 1

  teaspoon ground cumin

• ½

  heaped teaspoon kosher salt, plus more as needed

• ½

  teaspoon black pepper 

• Pinch of ground cayenne

Preparation

1. In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne. 
2. Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary. 
3. Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you’ve used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
4. Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.