This Grilled Moroccan Kefta, also sometimes called Brochettes, is made in just 30 minutes with a blend of ground beef or lamb, onion, paprika, cumin, and fresh herbs. Known globally for its bold flavor, juicy texture, and easy-to-eat skewered appearance, this recipe makes a wonderful appetizer or entree served with bread, salad, and rice.

a plate of Moroccan grilled kefta

⭐️ Why We Love This Recipe

This recipe is a staple in Moroccan cuisine. Often called brochettes, they can be found grilled on household balconies, by street vendors, and in restaurants across the country.

Kefta (which literally translates to ground meat) is seasoned with a blend of onion, paprika, cumin, salt, pepper, and fresh parsley and cilantro; ingredients that are popular in many Moroccan recipes.

If you enjoy the bold flavors in this recipe, you will love these Moroccan Kebabs and Chicken Tagine. Also be sure to check out this easy tahini dressing if you’re looking for a tasty dipping sauce to serve this with.

a bowl with ground beef, herbs, spices, onion and more

🧾 Ingredients

Here is everything you will need to make kefta:

  • ground beef or lamb, 10% or more fat
  • red onion, minced
  • cilantro, minced
  • parsley, minced
  • cumin
  • paprika
  • pepper
  • salt
  • olive oil

See recipe card for quantities.

👩‍🍳 Step by Step Instructions

a hand mixing kefta meat

Combine all ingredients. In a large bowl combine all ingredients and mix well with your hands for at least 5 minutes to combine everything well.

a bowl of raw kefta meat

Refrigerate. Cover & chill in the fridge for 15 minutes to 2 hours.

Important: If using wooden skewers, make sure to soak in water for at least 1 hour to prevent burning. 

hands forming kefta around skewers

Skewer the meat & prep the grill. Using your hands, grab a ball of the ground beef and wrap around the skewers, one at a time, until all of the meat is on the skewers. Heat the grill to medium high heat.

kefta on a grill

Grill. Grill the skewers, turning every few minutes to prevent burning. Cook for a few minutes on each side, or until they develop a grill marks and brown significantly all around. 

a plate of Moroccan grilled kefta

Enjoy. Garnish the brochettes with additional fresh herbs and a sprinkle of parsley (optional). Enjoy with bread, salads, and/or on their own! 

Variations

As with many ground beef or lamb recipes (meatballs, meat loaf, etc.), there are plenty of variations on this dish across households and restaurants in Morocco.

Here are some of the most common additions I have seen in kefta:

  • Egg – add an egg or egg yolk into the mix to add some moisture and help with binding the meat together.
  • Breadcrumbs – this is another helpful binding ingredient, and while I don’t think this recipe needs any assistance with binding, it definitely helps to bulk up the recipe if you’re trying to feed the masses.
  • Yogurt – a quarter cup or two of yogurt helps prevent the meat from drying out and adds a tangy bite to the overall flavor profile.

As mentioned above, this recipe doesn’t need any help in the binding or moisture department, but you can have fun with experimenting and see which additions you enjoy.

a kefta sandwich on a plate

💫 Alternate Cooking Methods

Like most grilled recipes, this Moroccan kefta recipe can also be made in the oven or on the stovetop.

Here are some notes on how to do both successfully:

  • Making kefta in the oven: if you plan to cook kefta in the oven, I recommend doing so at 400 degrees Fahrenheit, for 2-3 minutes on each side, or until the ground meat turns brown in color, or reaches an internal temperature of 160 degrees Fahrenheit.
  • Making kefta on the stovetop: the best way to cook these shrimp skewers on the stovetop is with a grill pan or griddle. Follow the same directions as if you were cooking them on the grill!

🍴 Equipment

To make this recipe you will need skewers of some sort. If you have reusable metal skewers, this is a great place to use them!

You can also use disposable wooden skewers (as I’m using today).

These Brochettes can be made on the grill, in the oven, or on the stovetop (more details listed above), so it’s not 100% necessary to own a grill to make this recipe; yay for options!

hands forming kefta around skewers

Top Tip

Be patient when molding the meat around the skewers.

They can take some time to hold, but try to pack the meat around tightly, holding the meat in your hand while you pack instead of holding the skewer.

🥡 Storage

If you have any leftovers (this rarely happens in our household), store them in an airtight container in the fridge for up to 5 days.

I don’t recommend freezing this recipe.

kefta on a plate of couscous salad

⭐️ Picking the Right Meat

I recommend selecting ground beef or lamb that contains at least 10% fat.

This helps to create that famously juicy Moroccan kefta, that’s perfect served with Moroccan bread (aka Khobz) to soak up the juice.

Speaking of what to serve this with…

One Last Note

A reminder that mincing your onion finely is very important! This step helps result in a even consistency in the end result.

a plate of Moroccan grilled kefta

🍽 What to Eat With Kefta

Kefta is often enjoyed with bread, salads, and small bowls of salt and cumin.

Bismillah,

the name Salima
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a plate of Moroccan grilled kefta

30-Minute Grilled Moroccan Kefta (Brochettes)

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  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Appetizer, Dinner, Lunch, Main Dish
  • Method: Grilled
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Gluten Free

Description

This Grilled Moroccan Kefta, also sometimes called Brochettes, is made in just 30 minutes with a blend of ground beef or lamb, onion, paprika, cumin, and fresh herbs. Known globally for its bold flavor, juicy texture, and easy-to-eat skewered appearance, this recipe makes a wonderful appetizer or entree served with bread, salad, and rice.


Ingredients

Units Scale
  • 1 lb ground beef or lamb, 10% or more fat
  • 1 small red onion, minced finely
  • 2 tbsp cilantro, minced
  • 2 tbsp parsley, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp olive oil


Instructions

  1. Combine all ingredients. In a large bowl combine all ingredients and mix well with your hands for at least 5 minutes to combine everything well.
  2. Refrigerate. Cover & chill in the fridge for 15 minutes to 2 hours.
  3. Skewer the meat & prep the grill. Using your hands, grab a ball of the ground beef and wrap around the skewers, one at a time, until all of the meat is on the skewers. Heat the grill to medium high heat.
  4. Grill. Grill the skewers, turning every few minutes to prevent burning. Cook for a few minutes on each side, or until they develop a grill marks and brown significantly all around.
  5. Enjoy. Garnish with additional fresh herbs and a sprinkle of parsley (optional). Enjoy with bread, salads, and/or on their own!

Notes

Important: If using wooden skewers, make sure to soak in water for at least 1 hour to prevent burning.