Moroccan Ground Meat Kebabs
By Traeger Kitchen
Kofta, savory meat kebabs, are known as comfort food in much of the world. Serve with warmed pita bread and a tomato salad with sweet onions or a garlicky yogurt sauce.
Prep Time
20 Minutes
Cook Time
30 Minutes
Pellets
Cherry
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 1/2 Pound | Ground Lamb or Ground Beef, chilled |
| 2/3 Cup | onion, minced |
| 2 Clove | garlic, minced |
| 3 Tablespoon | minced cilantro leaves |
| 1 Tablespoon | Fresh Mint, minced |
| 1 Tablespoon | ground cumin |
| 1 Teaspoon | paprika |
| 1 Teaspoon | salt |
| 1/2 Teaspoon | ground coriander |
| 1/4 Teaspoon | ground cinnamon |
| As Needed | Pita Bread |
Step
1
In a large mixing bowl, combine all the ingredients except the pita bread. Form into meatballs, each about 2 inches in diameter. Skewer each meatball on a bamboo skewer, then wet your hands with cold water and mold the meat into a cigar shape about as large as a man's thumb. Cover and refrigerate for at least 30 minutes, or even overnight.
2
When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
3
Grill the kebabs, turning once, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 160.
4
Warm the pita bread on the grill before serving, if desired.
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