“Bridge of Spies” Cumin Scented Moroccan Kebobs with Minted Yogurt

By Jackie DeKnock  ,   

December 29, 2015

A star-studded appetizer that will transport your taste buds across the bridge to exotic Morocco in one tiny, little bite!

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  • Yields: Makes 24 kebobs



2 pounds/1 kilogram extra lean ground beef

1 medium yellow Spanish onion, quartered

4 tablespoons each fresh coriander and flat-leaf parsley, most of the bottom stalks discarded

2 or 3 sprigs of mint, leaves only

1 teaspoon each ground cumin and paprika

½ teaspoon ground allspice

½ teaspoon dried red chili peppers

Sea salt, to taste (your call)

Small skewers

Minted yogurt dip

2 cups plain yogurt

1/4 cup packed fresh mint leaves, chopped

1/8 cup parsley, finely chopped

Juice of ½ lemon

Salt and cayenne pepper to taste



Place the onions and herbs in a food processor and process until very finely chopped. Put the minced beef in a mixing bowl, add the chopped onions and herbs, all the spices and sea salt to taste. Mix with your hands until evenly blended.

Divide the meat into 24 equal portions. Roll each portion into a ball and wrap it tightly around a skewer, squeezing it up and down, to form a sausage about 10-15 cm./4-6 inches long. Pinch it quite thin at each end.

Cook the brochette over a preheated hot grill for 3-4 min. on each side, or until they are done to your liking. Serve immediately.

Minted yogurt dip

Combine yogurt, mint, parsley, and lemon. Add salt and cayenne to taste. Cover and chill for 30 minutes to allow the flavors to blend.

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