Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. Our variation uses pork rolled into little meatballs.
Sunset MAY 2006
1. Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
2. Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.
3. Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.
Note: Nutritional analysis is per serving.
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