Joanne Weir Follow @ChefJoanneWeir

Beef Kefta with Green Salad

Beef Kefta with Green Salad

 Serve with the green salad recipe listed here, or a variety of colorful salads, like they do in Morocco!!

Serves 6


2 pounds grass-fed ground beef, not lean
1/4 cup finely chopped fresh flat leaf parsley
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 ½ teaspoon black peppercorns
4 allspice berries
1 tablespoon mild, unsmoked paprika
1 to 2 teaspoons harissa
Kosher salt
6 cloves garlic, minced
6 bamboo skewers 7 to 8-inches long 


Place the beef and parsley in a large bowl and set aside. 

Place the cumin seeds, coriander seeds, black peppercorns and allspice berries in a dry frying pan and toast lightly, 30 to 60 seconds.  Remove and let cool.  Grind in a mortar and pestle or a spice grinder.  Add the spices to the beef along with the paprika, harissa and 2 teaspoons salt.  Mix well. Make a small patty and fry in a pan until cooked.  Taste and season if needed.

Divide the mixture into 12 equal portions.  Using your hands, form each portion into a 1-inch wide by 2 ½-inch long oval-shape.  Thread two pieces onto each skewer placing them ¼-inch apart.

Place the skewers on the grill, turning occasionally, until cooked almost all the way through but still slightly pink on the inside, about 7 to 8 minutes. 


2 tablespoon freshly squeezed lemon juice
2 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin seed
1 teaspoon ground coriander seed
2 tablespoons coarsely chopped fresh spearmint
Kosher salt and freshly ground black pepper
9 cups salad greens
1 Persian cucumber, white and green, thickly shaved with a vegetable peeler or mandolin

In a bowl, whisk together the lemon juice, olive oil, cumin, coriander, spearmint. Season with salt and pepper. Toss with the salad greens and cucumbers.


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