Being raised in the south means I am serious about my barbecue, and not only traditional southern BBQ but also Moroccan-style BBQ. Summers in Texas were filled with going to the park and gathering with our family and friends, who would bring a variety of sides while the men grilled the meat, and the kids would run around, getting into some kind of trouble. Moroccan kefta was always my go-to at these BBQs, and it brings me so much nostalgia every time I make it.
This recipe is so simple and can be baked, air-fried, or grilled, so there are no limits.
Kefta is made year-round and can be enjoyed in many ways, like my favorite Kefta tagine or in a sandwich form.
Jump to:
Ingredients
Comes together with very few ingredients but loads of flavor. The longer you marinate the keft, the better.
- Ground Beef
- Parsely/Cilantro
- Onions
- Spices
See recipe card for quantities.
Hint: For extra juicy kefta, add in breadcrumbs.
Storage
Store the kefta in a sealed container for up to 3 days. When reheating, make sure not to overcook the kefta because it will become tough and harder to chew.
Related
Looking for other recipes like this? Try these:
