Moroccan Beef Kefta On Skewers With Chopped Vegetable Sal

Moroccan Beef Kefta On Skewers With Chopped Vegetable Sal

1 1/2 lb beef,Ground
1/2 c onion,Grated
2 cloves garlic -- finely minced
2 T finely fresh,Chopped parsley
2 T finely fresh,Chopped coriander
3 t finely fresh mint or,Chopped
2 t finely fresh,Chopped marjoram
1/2 t cumin,Ground
1/2 t paprika
1/4 t cayenne
1 vegetable salad,,Chopped
1 seedless cucumber --,Peeled
1 lg 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 T finely fresh mint,Chopped
2 T red wine vinegar
2 T olive oil -- (up to 3)
1 mint,Dried
1 t marjoram,Dried
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.