This Grilled Moroccan Kefta, also known as Brochettes, comes together in about 30 minutes. A simple mix of ground beef or lamb, finely minced onion, paprika, cumin, salt, pepper, and fresh parsley and cilantro creates bold, juicy kebabs that work perfectly as an appetizer or main served with bread, salad, or rice.
⭐️ Why We Love This Recipe
Kefta is a Moroccan classic. Often sold by street vendors, grilled on home balconies, and served in restaurants, these skewered meat patties are loved for their concentrated spice, juicy interior, and easy serving style.
The kefta seasoning is straightforward—onion, paprika, cumin, salt, pepper, and fresh parsley and cilantro—ingredients commonly used across Moroccan cuisine. This combination gives a warm, aromatic flavor without masking the meat.
Serve alongside fresh bread, a bright salad, or couscous for a balanced meal. A simple tahini or yogurt-based sauce pairs very well as a dip.
🧾 Ingredients
Everything you need to make kefta:
- Ground beef or lamb (about 10% fat or higher)
- 1 small red onion, minced finely
- 2 tbsp cilantro, minced
- 2 tbsp parsley, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp olive oil
See the recipe card below for exact quantities and scaling options.
👩🍳 Step by Step Instructions
Combine all ingredients. In a large bowl, add the ground meat, minced onion, chopped herbs, spices, salt, and olive oil. Mix thoroughly with your hands for at least 5 minutes so the mixture becomes cohesive and evenly seasoned.
Chill. Cover the bowl and refrigerate for 15 minutes up to 2 hours. Chilling helps the mixture firm up for easier shaping.
Important: If using wooden skewers, soak them in water for at least 1 hour to prevent burning.
Shape and skewer. With slightly damp hands, take portions of the meat and mold them around skewers. Pack firmly so the meat holds its shape. Preheat the grill to medium-high.
Grill. Place skewers on the hot grill and cook, turning every few minutes to avoid burning. Grill until well browned and marked on all sides—usually just a few minutes per side depending on thickness.
Serve. Transfer the brochettes to a platter, sprinkle extra fresh herbs if desired, and serve warm with bread, salads, or rice.
Variations
Kefta recipes vary by family and region. Here are common additions you can try:
- Egg: Add an egg or yolk to improve binding and add moisture.
- Breadcrumbs: Helps bind and stretches the recipe to serve more people.
- Yogurt: A few tablespoons of yogurt add tang and keep the meat tender.
These extras are optional—this basic kefta mix already binds well—but they offer ways to tweak texture and flavor.
💫 Alternate Cooking Methods
If you don’t have a grill, you can cook kefta in the oven or on the stovetop with good results.
- Oven: Bake at 400°F (about 200°C). Turn the skewers after a few minutes and roast until browned and cooked through. Aim for the meat to reach an internal temperature of 160°F (71°C).
- Stovetop: Use a grill pan or heavy skillet over medium-high heat. Cook similarly to grilling, turning to brown each side evenly.
🍴 Equipment
You’ll need skewers—metal skewers are reusable and convenient, while soaked wooden skewers also work well. A grill, grill pan, or oven are all suitable cooking tools for this recipe.
Top Tip
Pack the meat tightly around the skewer and hold the meat in your hand while shaping rather than pulling on the skewer. This helps the kefta stay secure while cooking.
🥡 Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as the texture changes after thawing.
⭐️ Picking the Right Meat
Choose ground beef or lamb with at least 10% fat for juicy, flavorful kefta. The fat content keeps the skewers moist and satisfying—perfect when served with bread to soak up the juices.
One Last Note
Finely mincing the onion is important. Small onion pieces distribute moisture and flavor evenly and help the mixture bind smoothly.
🍽 What to Eat With Kefta
Kefta is traditionally served with fresh bread, simple salads, and small bowls of salt or cumin for seasoning. It also pairs beautifully with couscous, grilled vegetables, or a cool yogurt-tahini sauce.
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Bismillah,
30-Minute Grilled Moroccan Kefta (Brochettes)
Description
This Grilled Moroccan Kefta, also sometimes called Brochettes, is made in just 30 minutes with a blend of ground beef or lamb, onion, paprika, cumin, and fresh herbs. Bold, juicy, and easy to serve, it makes a great appetizer or main.
Ingredients
- 1 lb ground beef or lamb, 10% or more fat
- 1 small red onion, minced finely
- 2 tbsp cilantro, minced
- 2 tbsp parsley, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp olive oil
Instructions
- Combine: Mix all ingredients in a large bowl and knead by hand for about 5 minutes until well combined.
- Chill: Cover and refrigerate 15 minutes to 2 hours to firm the mixture.
- Shape: Form portions around skewers, packing the meat firmly so it holds together.
- Cook: Grill on medium-high heat, turning occasionally, until evenly browned and cooked through.
- Serve: Garnish with fresh herbs and enjoy with bread, salads, or rice.
Notes
Important: Soak wooden skewers for at least 1 hour before grilling to prevent burning.