Grilled Beef Kefta with Mint, Berries & Pomegranate

Kefta is traditionally a meat mixture, often of beef or lamb, mixed with savoury spices like cumin, paprika, and even a bit of cinnamon for some warmth. There are hundreds of varieties of meatballs – kofta in Arabic and ktsitsot in Hebrew – each with its own unique heritage and specific preparation technique. You can form them into round meatballs, flat patties, thin fingers or more commonly, into torpedo-shaped kebabs that are perfect for wrapping up inside of a pita or serving with any kind of warm flatbread. In this Moroccan-inspired version, the ground beef is seasoned with a combination of spices, finely chopped onion and fresh herbs. Although some recipes suggest adding breadcrumbs or eggs to bind the mixture, it's not wholly traditional. Chilled for an hour or so before cooking, the kefta are grilled for 10-15 minutes over medium heat until just they're cooked through and beautifully golden brown. Served with flatbread or with quinoa, couscous or crunchy cucumber and tomato salad plus a heaping bowl of tzatziki or dill yogurt sauce, Kefta are healthy, delicious and bursting with flavour.




Grilled Beef Kefta with Mint, Berries & Pomegranate
Serves 4

1 3/4 lb ground minced lamb and beef
1 cup loosely packed chopped cilantro
1 tbsp chopped fresh mint
1 tbsp sweet paprika
2 tsp ground cumin
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tbsp salt
1 cup finely chopped onion
3 garlic cloves, minced
1 tbsp Harissa paste

Garnish:
1 cup pomegranate seeds 
1 handful fresh mint
1 handful fresh arugula
12 seedless grapes, halved
1/2 cup blueberries
1/4 orange, cut into 6 pieces


Put all the kefta ingredients in a bowl and using your hands, mix everything together well. Shape into long, torpedo-like fingers, about 3-inches long and about 2 1/4 oz each, making sure to press the mixture together to ensure the kofta are tight and keep their shape. Arrange on a plate, cover with cling film and chill until you're ready to cook them, up to one day ahead.

To barbecue outdoors, preheat the grill to medium and cook the kefta for about 12-15 minutes, or until nicely browned all over but still lovely and juicy on the inside. If you like your meat more well done, continue cooking on the grill until your preferred level of doneness. 

To cook indoors, preheat oven to 425°F. Heat 2 tablespoons of sunflower oil in a large non stick frying-pan and sear the kefta in batches over high heat, making sure they're not bunched together. Sear them on all sides until golden brown, about 6-10 minutes for each batch for medium-rare. For medium or well-done, place the kefta on a baking tray and cook in the oven for another 2-4 minutes.

To serve, arrange the kefta on a platter over a bed of fish arugula, and sprinkle fresh pomegranate seeds, grapes, blueberries and sliced orange overtop and garnish with sprigs of fresh mint.