Moroccan Beef Kefta with Cucumber, Radish, and Garlic-Yogurt Sauce
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Chef Giuseppe loves the spicy, warming flavors of Moroccan cuisine. Here, he’s channeling them into ground beef skewers, or kefta, combining the meat with parsley, onion, and ras el hanout, a blend of cumin, cardamom, cinnamon, and other spices. It’s formed into skewered meatballs, then roasted until browned and tender. On the side, a springy salad of cucumber, radish, and mint adds a refreshing crunch, while garlicky yogurt is a satisfyingly creamy finishing touch.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Giuseppe
- Calories 620
- Protein 45g
- Total Carb 15g
- Total Fat 42g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1/2
- English cucumber
- 3 ounces
- red radishes
- 1/8 ounce
- mint
- 1/8 ounce
- parsley
- 1
- lemon
- 1
- red onion
- 2 cloves
- garlic
- 1 1/2 teaspoon
- ras el hanout
- 12 ounces
- ground beef
- 1 tablespoon
- red wine vinegar
- 1 container
- nonfat Greek yogurt
- 3 ounces
- spring mix lettuce
- 4
- wood skewers
What You’ll Need
- olive oil
- eggs
- kosher salt
- black pepper
- aluminum foil
- baking sheet
Allergens
Cooking Steps
Prepare ingredients
Preheat oven to 450°F. Rinse all produce. Quarter cucumber lengthwise and finely chop or grate ¼ cucumber; thinly slice remainder. Quarter radishes. Pick mint leaves and roughly chop parsley leaves, keeping separate and discarding stems. Halve lemon. Peel onion and cut into small dice. Place whole garlic cloves on a small piece of foil and drizzle over ½ teaspoon olive oil. Bring edges of foil together and seal to form a pouch.
Form kefta
Line a baking sheet with foil. In a large bowl, combine half of ras el hanout, half of parsley, ¼ cup diced onion, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well. Divide beef mixture into 12 equal pieces, then form into 1 inch–thick balls, gently shaping around skewers (3 kefta per skewer).
Roast kefta
Arrange skewers on prepared baking sheet, spacing apart as much as possible. Place foil pouch with garlic alongside skewers on baking sheet. Roast until kefta are lightly browned and cooked through, 7-9 minutes.
Make salad
While kefta roast, in a large bowl, whisk together red wine vinegar, remaining ras el hanout, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add radishes, mint, sliced cucumber, and remaining onion to bowl with vinaigrette and toss to coat.
Make garlic-yogurt sauce
Once kefta and garlic have finished roasting, remove from oven and carefully open pouch with garlic to allow steam to escape. Once cool enough to handle, mince roasted garlic and place in a small bowl, along with Greek yogurt, juice of ½ lemon, finely chopped cucumber, and ¼ teaspoon salt. Stir to fully combine. Use remaining lemon to brighten a glass of water.
Plate Moroccan beef kefta
Pat lettuce dry with paper towel and add to bowl with salad. Toss to combine. Divide salad between serving plates and top with Moroccan beef kefta. Drizzle over garlic-yogurt sauce, garnish with remaining parsley, and dig in!