Molded Beef Kebabs
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INGREDIENTS 1 pound boneless beef chuck, finely ground twice
1/2 teaspoon finely chopped fresh coriander leaves
1 teaspoon finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon ras el hanout or curry powder
1 teaspoon ground cumim
1 onion, finely choppedCombine all the ingredients and refrigerate them for at least 1 hour; 2 would be better.
To cook, pick up enough of the meat mixture to make a ball about the size of an egg. Mold the meat onto an oiled skewer, shaping the meat into a sausage about 4 inches long and about 1-inch or so in diameter. Two or three sausages should fit onto 1 skewer.
Grill them 4 to 6 inches above glowing coals, turning them once, for 10 to 15 minutes, or until the sausages are browned on all sides.
Serves 4 to 8
NOTE: Ras el hanout is a mixture of many spices that is widely used in Moroccan cooking. A version of this exotic spice mixture can be prepared from equal pinches of ground allspice, cinnamon, ginger, nutmeg, cardamom, black pepper and cloves. The kebabs may also be made like hamburger patties. And, of course, they may be made less spicy.