Moroccan Smoked Lamb Kefta

Name: Marokkanische Lamm Kefta geräuchert
Total time: 2 h
Ingredients: 1000 g Lammhackfleisch; 8 g Kreuzkümmel gemahlen; 6 g Koriander gemahlen; 6 g Paprikapulver geräuchert; 2 g Zimt gemahlen; 2 g Cayennepfeffer; 12 g Meersalz; 10 g Frische Minze gehackt

Spice MixLambHot SmokingMedium2-3 hrs72-75 °C120-140 °CApple + Lemon

Traditional Moroccan kefta made from minced lamb with spices like cumin, coriander and paprika. The minced meat mixture is shaped onto skewers and hot-smoked in a smoker. The result is an aromatic, juicy dish with an intense smoky flavor.

Ingredients(for 1 kg)

Minced lamb1000 g

Ground cumin8 g

Ground coriander6 g

Smoked paprika6 g

Ground cinnamon2 g

Cayenne pepper2 g

Sea salt12 g

Fresh mint chopped10 g

Instructions

Preparation

15 minutes + 2 hours resting

Thoroughly combine minced lamb with cumin, coriander, paprika, cinnamon, cayenne, salt and mint. Cover and refrigerate for 2 hours.

Shaping

10 minutes

Shape the meat mixture into elongated rolls around metal skewers (approx. 15 cm long, 3 cm diameter). Place in the freezer for 30 minutes to stabilize the shape.

Smoking

1.5-2 hours

Preheat smoker to 120-140 °C. Add apple and lemon wood chips. Place kefta skewers and smoke until a core temperature of 72-75 °C is reached.

Resting

5-10 minutes

Remove kefta from the grill, loosely cover with foil and rest for 5-10 minutes. Serve with fresh mint and lemon wedges.

Pro Tip

Briefly freeze the kefta skewers before smoking so they hold their shape better. Lightly oil metal skewers before threading the meat.

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