Brochettes de Kefta

1. 1

   Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty.

2. 2

   Wet your hands and divide the meat into 32 egg-sized lumps.

3. 3

   Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes.

4. 4

   Cook over charcoal or under the broiler for 45 minutes, until done, turning over once.

5. 5

   Be careful not to overcook, as the meat dries out quickly.

6. 6

   Serve at once with bread.

7. 7

   For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.

8. 8

   When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/21 lemon over the brochettes.

No additional tips available.