Moroccan beef skewers




Prep Time


Cook Time

Serve these fragrant kofta as part of a mezze meal with felafel, hummus and salad.



For the Moroccan beef skewers

  • 500g beef mince
  • 1 onion — finely diced
  • 4 cloves garlic — crushed
  • 4cm piece fresh ginger — grated
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 1 cup finely chopped fresh herbs, such as coriander, mint and parsley
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper


For the Moroccan beef skewers

  • Soak 10 bamboo or wood skewers in water for 30 minutes.
  • Place all the ingredients in a food processor or large bowl and pulse or stir until combined.
  • Roll into 10 balls then push a skewer through each ball.
  • Shape each ball into a sausage shape along the skewer. Refrigerate until ready to cook.
  • Heat a little oil in a large pan over a medium heat. Fry the kebabs, turning to cook all sides, until they are golden brown and cooked through.