Are you ready for a tasty BBQ treat? This homemade Moroccan köfte kebab is packed with flavor and easy to prepare. No packets, no fuss - just good spices and real ingredients. You can cook them on the grill or in a grill pan. Perfect for weeknight dinners or a cozy weekend BBQ!
Moroccan Köfte on the Grill
A few summers ago, I tasted real Moroccan köfte at a friend's garden party. What a taste! Juicy, well-spiced meat, perfectly grilled. I wanted that at home, so I started experimenting-adjusting spices, textures, and cooking methods to achieve it.
After many attempts and with help from friends, I finally got it right. Now, this kebab is a family favorite. Rain or shine, grill pan or BBQ - it's always a hit.
My Tips for Perfect Köfte Kebab
I test every recipe several times to make sure it works well. And these are my recommendations!
- The meat: I use ground beef for its rich flavor, but you can also use a combination of ground beef and another type of meat, such as lamb, pork, or chicken.
- Don't over-knead: Mix just until combined-this keeps the kebabs tender and moist.
- Spices: Paprika, cumin, cinnamon, cayenne, garlic, and onion give the kebabs a warm, classic taste. Fresh parsley and mint add brightness.
- Chill before grilling: Shape the kebabs and freeze them on a plate for 30 minutes to set the shape. This helps them hold together on the grill.
- Oil for grilling: Lightly brush the kebabs with sunflower oil before grilling. This prevents sticking and gives a nice crust.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 ¼ pound ground beef
- 1 onion, chopped finely
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper ground
- 1 teaspoon salt
- 4 tablespoons Fresh Parsley, finely chopped
- ½ teaspoon dried mint
- 2 cloves garlic, squeezed or sliced finely
- 1 tablespoon sunflower oil
Garnish
- 1 tablespoon Fresh Parsley, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Combine ground beef, onion, garlic, spices, parsley, and mint in a bowl. Mix gently.1 ¼ pound ground beef, 1 onion, 1 teaspoon paprika powder, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon cayenne pepper ground, 1 teaspoon salt, 4 tablespoons Fresh Parsley, ½ teaspoon dried mint, 2 cloves garlic
- Shape the kebabs into eight ovals and place them on a plate. Freeze for 30 minutes.
- Insert each kebab onto a skewer and keep chilled until ready.
- Preheat the grill or BBQ until very hot.
- Brush kebabs with sunflower oil. Grill for 8 minutes, turning occasionally, until cooked through and browned.1 tablespoon sunflower oil
- Serve immediately, sprinkling with fresh parsley, if desired.1 tablespoon Fresh Parsley
Notes
- Add smoked paprika for a deeper flavor
- Use a ready-made Moroccan spice mix
- Mix lamb and beef for a richer taste
- Refrigerator
- Raw kebabs: Store covered in the fridge for up to 2 days
- Grilled kebabs: Also good for up to 2 days in the fridge
- Freezing: Ready or raw kebabs freeze well (up to 1 month). Thaw in the fridge.
Nutrition
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