14 Reviews of Moroccan Kefta Kebabs

From: AuntMare

On Jan 17, 2005

Wow! This was excellent. The first time I made it I followed the recipe and it seems a little bland. But the second time I doubled the spices and added a clove of minced garlic to the meat. I served it with a Greek yogurt sauce and yellow rice. The family can't stop talking about it. My husband took the leftovers to his boss and now he's requested I make more, just for him! Delicious!

From: Pierre Dance

On Jun 23, 2004

Delightful! I made these 'by the book'. I used whole peppercorns and cumin seeds which I ground fresh just before using. I served them with Derf's Curried Cous Cous #16866 After grilling I put the ones we didn't have for supper on paper towels to drain and cool. I wrapped them 3 per packet in freezer paper. Last night I thawed 2 packets for supper. I nuked them for 2 minutes and served them with the thawed and warmed curried Cous Cous. We couldn't tell the frozen from the fresh. Most definitely a keeper. Thanx for posting this great recipe. Pierre

From: sugarpea

On Sep 28, 2003

These were great! Not difficult to make at all. I thought perhaps having no binder would make it difficult to adhere the meat to the skewers, but it wasn't a problem at all. I used the broiler and skipped the mint because I don't like it. I doubled up on the marjoram instead. They were delicious and went well with Charishma's Yellow Lentils and Rice.

From: Salesgirl

On Oct 2, 2005

Pleasant enough but no POW. Will try again taking another reviewer's suggestion to double the spices and add garlic.

From: Miraklegirl

On Jun 22, 2004

This was really good. I left off the mint and substituted cilantro for the parsley. I also added some tumeric. I had a bit of a problem with the meat sticking to the grill but otherwise, they were perfect. Thanks so much Sue!

From: BecR

On Jun 5, 2006

Super yummy, quick & easy! Spices are easily adjusted to one's taste. I halved the recipe (just two of us), and cut down on the cumin a bit (personal preference). Used some fresh mint and coriander. Delicious served on a bed of brown rice & garden fresh chopped tomatoes, topped with cucumber tzaziki. Thanks Sue L, for this keeper that we will make regularly!

From: Chef #225956

On Jul 9, 2007

I made this for a party of 25 folks so I raised the ingredients 4 times and left out the mint but used ground coriander instead. What a hit!!! Every body loved it as it was the finger food before the real meal. None left and I only got 2 skewers. My friend who hosted the party said nxt time let him know when I pull out the big guns as he is not a chef. Thanks for a great recipe I will use again and again. Billy Ray

From: Pamma Lamma Ding Dong

On Nov 9, 2004

I love these things. My friend is Palestinian and his family always serves this delicious meat on a kabob stick. YUMMY!

From: LoriLou

On Nov 8, 2004

Oooh, so delicious and easy to prepare! I halved the recipe as only had 1 lb ground beef at hand. I forgot to buy fresh parsley, but dry subbed okay. Can't find dry mint in this town, but did find fresh - very nice. Could not find the marjoram and the herb bed is frozen, so subbed basil. Was too lazy to grill or broil, so I flattened them out a bit and browned them in a dry, non-stick skillet on med-hi, then lowered the heat to cook through. Even with all of that, this is an easy to prepare and very delicious dish!! Can't wait to try it with the fresh parsley and marjoram. I also made Derf's Curried Couscous at Pierre's suggestion. It made for a much enjoyed meal that will surely become a standard! Thanks!!

From: Jewelies

On Dec 27, 2004

These are excellent. I actually subsituted lamb for the ground beef as I had it on hand and thought it would go great with the mint - it did! I served with my Moroccan Yogurt Dip #106949. An easy recipe to make ahead. Thanks Sue L!