Recipe - Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad

1 One half pound Ground beef
One half cup Grated onion
2 Cloves garlic, finely minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Finely chopped fresh
coriander
3 teaspoon Finely chopped fresh mint or
1 teaspoon dried mint
2 teaspoon Finely chopped fresh
marjoram or One half teaspoon
dried marjoram
Salt and freshly ground
black pepper
One half teaspoon Ground cumin
One half teaspoon Paprika
One fourth teaspoon Cayenne

CHOPPED VEGETABLE SALAD
1 Seedless cucumber, peeled
and finely minced
1 lg Tomato, seeded and finely
minced
1 Green bell pepper, seeded
and finely minced
1 Hot italianstyle pepper,
seeded and finely minced
2 Cloves garlic, finely minced
3 tablespoon Finely chopped fresh mint
2 tablespoon Red wine vinegar
2 tablespoon Olive oil, (up to 3)

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint,
marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for
one hour. Soak 12 wooden skewers in water for one hour.

In a separate bowl combine cucumber, tomato, bell pepper, hot pepper,
garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to
combine. Cover and let marinate at room temperature until ready to serve.

Preheat grill or broiler.

Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat
mixture into 2 sausageshapes on a soaked wooden skewer. Repeat procedure
for remaining meat and skewers.

Grill the keftas on both sides until cooked through, about 3 to 4 minutes
per side. Serve hot with chopped salad.

Yield: 6 servings

Recipe by: Cooking Live Show #8887 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997