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Cumin Scented Kabobs with Minted Yogurt Dip

By Jackie DeKnock  ,

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

1 medium onion, quartered

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)

Sea salt

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

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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