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Moroccan Beef Kefta On Skewers With Chopped Vegetable Sal

insert, moroccan

1 1/2 lb ground beef
1/2 cup grated onion
2 cloves garlic -- finely
1 minced
2 tablespoon finely chopped fresh
1 parsley
2 tablespoon finely chopped fresh
1 coriander
3 teaspoon finely chopped fresh mint or
1 teaspoon
2 teaspoon finely chopped fresh
1 marjoram or 1/2
1 salt and freshly ground
1 black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 chopped vegetable salad:
1 seedless cucumber -- peeled
1 and finely
1 large tomato -- seeded and finely
1 green bell pepper -- seeded
1 and finely
1 hot italian-style pepper --
1 seeded and finely
2 cloves garlic -- finely
1 minced
3 tablespoon finely chopped fresh mint
2 tablespoon red wine vinegar
2 tablespoon olive oil -- (up to 3)
1 dried mint
1 teaspoon dried marjoram
1 diced
1 diced
1 diced
1 diced

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. Yield: 6 servings Recipe By : Cooking Live Show #8887 From: "Angele And Jon - Freeman" Date: 31 May 97 Mastercook Recipes (Mailing List) Ä

Yield: 1 servings

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