 |
|
|
|
 |
|
 |
| |
| Home -> [African, Lamb & Mutton, Moroccan] -> [Skewered kefta Recipe] |
Skewered kefta
|
| Artist: |
_ |
Yield: |
2 |
| Categories: |
African, Lamb & Mutton, Moroccan |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 10
| oz | Ground lamb | | 2
| tbsp | Minced onion | | 1
| tbsp | Chopped fresh parsley | | 1
| tbsp | Chopped fresh mint or 1 ?/td> | | | -teaspoon dried mint | | 1/4
| tsp | Each ground cumin, ground | | | -marjoram, salt, and pepper | | 2
| tsp | Olive oil | | 1
| tsp | Lemon juice | | 1/2
| | Garlic clove, minced | | 1/4
| tsp | Paprika |
|
Procedures:
| 1 | In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. | | 2 | Divide lamb mixture into 4 equal portions. | | 3 | Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. | | 4 | In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. | | 5 | Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. | | 6 | Makes 2 servings, 2 skewers each |
|
|
|
|
|
|
|
|
|
|
