Close
Photo:Christine Ma
Christine Ma
Active Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:4Yield:4 servings, about 3 kefta eachJump to Nutrition Facts
Active Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:4Yield:4 servings, about 3 kefta each
Active Time:35 mins
Active Time:
35 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:4
Servings:
4
Yield:4 servings, about 3 kefta each
Yield:
4 servings, about 3 kefta each
Jump to Nutrition Facts
Jump to recipe
What Is Kefta?
Kefta is a flavorful mixture of ground meat, usually beef or lamb (or both), seasoned with a healthy dose of spices and fresh herbs. One of Morocco’s most popular street foods, kefta can be shaped into patties, meatballs or shaped around skewers to make kefta kabobs before it’s grilled or broiled.
How to Make Perfect Kefta
Use Lean Ground Meat
Kefta is most commonly made with ground beef or lamb. We use a combination of both in our kefta recipe. Finding lean ground lamb can be difficult, so adding 90% lean or leaner ground beef can help cut down on saturated fat and calories as well as help balance the flavor.
Flavor the Meat Generously
One thing that sets kefta apart from a standard meatball is the bold combination of flavors. We marinate the ground meat in lemon juice to give the meatballs some acidity. From there, a combination of onion, garlic and green olives is added to the mix along with cilantro, parsley and plenty of cumin for a flavorful punch. You can experiment with your own combination of herbs and spices as well. Fresh mint, cinnamon, paprika and cayenne pepper are all good options to add in. We like the briny flavor of green olives, but you can leave them out if you prefer. We recommend chopping additions like onion, garlic and olives together in a food processor to ensure the flavor is spread throughout while also helping the kefta stick together when they’re shaped.
Shape and Cook
Kefta can be shaped into patties, balls or around a skewer for kefta kabobs. Kefta is commonly grilled, but if you don’t have a grill, you can easily broil them in the oven as we do here. Our kefta is shaped into patties to make broiling easier. If your kefta is shaped into balls or wrapped around skewers, they may take longer to cook on the grill or under the broiler. Kefta should be cooked until it’s brown in the center or until an instant-read thermometer registers 155°F.
What to Serve with Kefta
We like to serve our kefta with a side of harissa. You can enjoy these patties on their own or slip them inside pita bread for a delicious sandwich.
Cook Mode(Keep screen awake)Ingredients8ouncesground beef, 90%-lean or leaner8ouncesground lamb⅓cuplemon juice1small onion, quartered2clovesgarlic, peeled8pitted green olives2tablespoonsextra-virgin olive oil¼cupchopped fresh cilantro2tablespoonschopped fresh parsley1tablespoonground cumin, plus more for serving½teaspoonsalt½teaspoonfreshly ground pepperHarissa, (see Ingredient Note) for serving
Cook Mode(Keep screen awake)
Ingredients
8ouncesground beef, 90%-lean or leaner
8ouncesground lamb
⅓cuplemon juice
1small onion, quartered
2clovesgarlic, peeled
8pitted green olives
2tablespoonsextra-virgin olive oil
¼cupchopped fresh cilantro
2tablespoonschopped fresh parsley
1tablespoonground cumin, plus more for serving
½teaspoonsalt
½teaspoonfreshly ground pepper
Harissa, (see Ingredient Note) for serving
DirectionsPlace beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.Christine MaTransfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.Christine MaPosition rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it.Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack.Christine MaBroil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.TipsIngredient note: Harissa is a fiery chile paste from Tunisia that’s commonly used in cooking in North African. Find it at specialty food stores,Mustapha’sor Amazon. Harissa in a tube will be much hotter than that in a jar. You can substitute it with chile-garlic sauce. Chinese-style or Thai will work well.Originally appeared: EatingWell Magazine, September/October 2008; updated October 2022
Directions
Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.Christine MaTransfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.Christine MaPosition rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it.Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack.Christine MaBroil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.TipsIngredient note: Harissa is a fiery chile paste from Tunisia that’s commonly used in cooking in North African. Find it at specialty food stores,Mustapha’sor Amazon. Harissa in a tube will be much hotter than that in a jar. You can substitute it with chile-garlic sauce. Chinese-style or Thai will work well.
Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.
Transfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.
Position rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it.
Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack.
Broil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.
Tips
Ingredient note: Harissa is a fiery chile paste from Tunisia that’s commonly used in cooking in North African. Find it at specialty food stores,Mustapha’sor Amazon. Harissa in a tube will be much hotter than that in a jar. You can substitute it with chile-garlic sauce. Chinese-style or Thai will work well.
Originally appeared: EatingWell Magazine, September/October 2008; updated October 2022
Rate ItPrint
Nutrition Facts(per serving)264Calories21gFat5gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
