Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

　　

Ingredients

Serves 8, with 16 skewers

　　2 pounds lamb, finely ground

　　2 onions, grated

　　3 tablespoons chopped flat-leaf parsley

　　3 tablespoons chopped cilantro

　　1/4 teaspoon ground cumin

　　1/4 teaspoon ground coriander

　　1/4 teaspoon ground ginger

　　1/4 teaspoon cinnamon

　　Salt and pepper

　　1/4 teaspoon ground chili pepper (optional)

　　

Step 1

Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty. Wet your hands and divide the meat into 32 egg-sized lumps. Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes. Cook over charcoal or under the broiler for 4–5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly. Serve at once with bread.

　　

Variations

Step 2

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.

　　

Step 3

When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2–1 lemon over the brochettes.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf