01. Strip the mint and coriander leaves from their stalks and put them in the main
bowl with the metal blade. Process for a few seconds.
02. Peel the onion and cut into large pieces. Add to the herbs in the main bowl and
pulse 5 times. Set aside.
03. Cut the meat into large pieces and transfer to the main bowl. Process for 20
seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion,
herbs and spices. Season with salt and pepper. Pulse twice.
04. Shape the mixture into small meatballs with your hands. Thread them onto skewers,
about four to each one. Cook them under the oven grill, on your barbecue or in
a large nonstick frying pan.
05. The meatballs should take about 10 minutes to cook, but keep a close eye on
them.
Chef’s tip: serve with mashed or steamed potatoes, or bulgur wheat.
Kefta kebabs
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
20 min 20 min 20 min 20 min
COOKING
10 min 10 min 10 min 10 min
Lean beef
250g 500g 700g 1kg
Onion
½½ 1 1
Sprigs fresh coriander
1133
Sprigs fresh mint
1133
Ground cumin
1 tsp 1 tsp 2 tsp 2 tsp
Paprika
1 tsp 1 tsp 2 tsp 2 tsp
Ras el hanout (Moroccan) spice mix
1 tsp 1 tsp 2 tsp 2 tsp
Olive oil
1 tsp 2 tsp 3 tsp 4 tsp
Salt & pepper
95
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