Moroccan Kefta 

Preparation

1. Step 1

   If using wood skewers, soak them in cold water for 30 minutes. In a large bowl using your hands or a large spoon, very thoroughly combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne until uniform.

2. Step 2

   Take about ½ teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.

3. Step 3

   Take about 2½ tablespoons of the kefta mixture and mold it onto a skewer to form a log that is about 1-inch thick and 2½-inches long, pressing the meat firmly to adhere. (If using long skewers, you can form one long log on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

4. Step 4

   When ready to cook, heat the grill or grill pan to medium-high, lightly oil the grates with a brush, place the kebabs on the grill and cook for 3 to 4 minutes on each side, until cooked through and the meat releases from the grill. Serve immediately with bread and a side of vegetables or a salad.