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Beef Kefta-Kebabs with Tunisian Salad
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Wonderfully seasoned ground meat mixture, shaped into sausages and cooked on skewers - served with a Tunisian salad



  • Ground Meat Kefta:
  • 1-1/2 lbs (.7 kg). ground meat (use any kind - good quality)
  • 1/2 cup (125 ml) grated onion
  • 3 large cloves garlic, minced
  • 2 tbsp (30 ml). finely chopped fresh parsley
  • 1 tsp (5 ml). dried mint, crumbled
  • salt and freshly ground black pepper to taste
  • 1 tsp (5 ml). ground cumin
  • 1/2 tsp (2 ml). Spanish paprika
  • 1/4 tsp (1 ml). cayenne pepper
  • Tunisian Chopped Vegetable Salad:
  • 1 cucumber, peeled and finely diced
  • 1 large tomato, seeded and diced
  • 1 green bell pepper, seeded and finely diced
  • 1 hot pepper, seeded and finely diced (optional)
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml). crumbled Egyptian mint (can subtitute regular)
  • 2 tbsp (30 ml). mild vinegar
  • 4 tbsp (60 ml). olive oil
  • In large bowl, combine all ingredients, cover and let sit at room temp. for one hour.
  • Soak 12 wooden skewers in water for an hour.
  • While meat and skewers are "waiting", make salad:
  • In seperate bowl, combine all salad ingredients, toss well to mix the flavors and oil and seasonings, and let marinate at room temp. until ready to serve.
  • Preheat broiler or grill.
  • Dip hands into water, and shape about a third cup of meat into sausage shape kefta and put two on each skewer.
  • Grill or broil until cooked, a few minutes on each side.
  • Serve hot with salad and flat bread.
Excellent dish.

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