Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. Our variation uses pork rolled into little meatballs.
1 1/4 pounds ground pork
1 1/2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons ground paprika
1/3 cup finely chopped onion
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
How to Make It
Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
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.
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.