

Cumin Scented Kabobs with Minted Yogurt Dip
By Jackie DeKnock GOURMET ADVENTURE, Morocco
November 23, 2015
A taste of Morocco!
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- Yields: Makes 24 brochettes
Ingredients
Kebabs
1 kg./2lb. 2 oz. extra lean ground beef
55 g./2 oz. each fresh coriander and flat-leaf parsley, most of the bottom stalks discarded
2 or 3 sprigs of mint, leaves only
1 tsp. each ground cumin and paprika
½ tsp. each allspice, dried chillies crushed to a coarse powder (optional)
Minted yogurt dip
1/4 cup packed fresh mint leaves, chopped
Method
Kebabs
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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