Moroccan Veal Kefta

Moroccan Veal Kefta


Ingredients for Veal Kefta

Metal Skewers OR 10-12 wooden skewers, 8” previously soaked in water for several hours

1 lb. Cedar Springs Veal, ground

¼ cup flat parsley, minced

¼ cup onions, minced

1 Tablespoon fresh mint, minced

½ cup bread crumbs (I put water crackers in the food processor and made into a fine crumb mixture.)

1 egg

2 Tablespoons extra virgin olive oil

1 Tablespoons Garlic, minced

1 Tablespoons dried cilantro

1 ½ teaspoon sea salt

1 teaspoon coarse ground pepper

1 ½ teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon red chili flakes

½ teaspoon ground cinnamon

Cooking Spray (canola)

Ingredients for Labneh Sauce

1 cup sour cream

1 teaspoon sea salt

1 teaspoon coarse ground pepper

1 Tablespoon fresh mint, minced

1 lemon, juice & zest

For Serving

1 cup assorted olives

Naan Bread


  1. In a large mixing bowl, combine the parsley, onions, mint, bread crumbs, egg, olive oil, garlic, cilantro, salt, pepper, paprika, cumin chili flakes and cinnamon. Blend together well.
  2. Add the ground veal (breaking it into chunks) and using your hands, work this seasoning mixture into the meat. Blend a couple of minutes. Cover the bowl with plastic wrap. Refrigerate for about an hour to let the flavors blend.
  3. Put parchment paper on a cookie sheet. Make 10-12 balls with the veal mixture. About one-fourth cup plus of mixture.
  4. Form the meat around the skewer into a ‘sausage’ shape about 3-4” long. Coat the meat with cooking spray on all sides.
  5. Coat a grill with cooking spray. Heat to about 350 to 400. Place the skewers on the grill and cook on each side about 3-4 minutes. Turn with tongs. When done, remove to a clean platter.
  6. Labneh Sauce: Combine all ingredients in a bowl and blend together. Serve the labneh sauce, olives and bread with the kefta

Recipe and Image Provided by Ally Phillips of Ally’s Kitchen.

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