Moroccan Kefta

moroccan kefta
  • 1Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

kefta in Morocco can be used either ground beef or ground lamb, or a combination of the two. It's usually well-seasoned with spices before being cooked. The meat, fat, spices and herbs would all be passed through a meat grinder together. Check out this tasty Moroccan recipe of kefta that you will absolutely love it.

Bon appétit…


Main ingredients:


Calories (kcal)
Saturated Fat (g)
2.672 g
Total Fat (g)
11.22 g
Cholesterol (mg)
64 mg
Sodium (mg)
793 mg
Dietary Fiber (g)
2 g
Sugars (g)
2.19 g
Protein (g)
25.82 g
Potassium (mg)
646 mg
Total Carbohydrate (g)
7.93 g

Step by Step method


1. Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.

2. To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.

3. Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.

4. Serve immediately with pita bread or white rice. 

Tips & variations

  • It's recommended to wrap the kebabs in aluminum foil to keep hot while you cook additional kebabs.