The brochettes could be made up to a day ahead and held, covered, in the refrigerator until you're ready to cook them. We would serve them with room temperature couscous and a big platter of cold melon slices to tame the spicy heat of the meat..

Ingredients

1-1/2 pounds/680 g ground beef or lamb or a mix of the two (see Note)
1 medium red onion, finely grated
1/4 cup/10 g loosely packed finely chopped fresh flat-leaf parsley
1/4 cup/10 g loosely packed finely chopped fresh cilantro
Heaped 1 tablespoon finely chopped fresh mint (optional)
Generous 1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or 1/8 teaspoon ground nutmeg
Generous 1 pinch cayenne pepper or red pepper flakes
Salt
Olive oil

Directions

1. In a large mixing bowl, blend the meat, onion, parsley, cilantro, mint (if using), paprika, cumin, cinnamon, mace, and cayenne. Season with salt. Unless the meat is quite fatty, work in a few drops of olive oil.
2. Take an egg-size handful of the mixture and press it around the middle of a skewer. Place on a clean, flat work surface and roll it lightly with the palms of your hands to form an even "sausage" 6 to 8 in/15 to 20 cm long. Pinch down both ends around the skewer. Gently set on a platter, and
   repeat with the remaining mixture.
3. If using a grill pan or griddle, lightly oil and heat over high heat. If using a barbecue, prepare a fire and heat until the coals are glowing. If using a broiler, preheat the broiler.
4. Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, about 10 minutes. Serve hot.

Notes:

The meat should have a bit of fat. If, once ground, it feels a bit dry, a few drops of olive oil will help moisten it. Have the butcher grind the meat twice. Some Moroccans blend in fat from around the kidney of a lamb, or, for its rich flavor, the kidney itself.

See also Kaitlyn's Moroccan Kefta Kebabs below.

Moroccan Kefta served with Ttzatziki and fresh bread

Ingredients

1.5 to 2 pounds of ground beef or lamb
1 onion
5 cloves of garlic
3 tbsp of finely chopped fresh parsley
1 tbsp of finely chopped fresh cilantro
1 tbsp of ground coriander
1 tsp cumin
1/2 tsp of cinnamon
1/2 tsp of cardamom
1/2 tsp freshly ground pepper
1/2 tsp of granular garlic
1/2 tsp of soy sauce (salt dries out ground meats)
1/4 tsp of ginger
1/4 tsp of red pepper flakes or sriracha sauce (for spicy, add much more)
Skewers, soaked in water if wooden

Directions

1. Pulse onion and garlic in a food processor until finely chopped. Drain and squeeze out any excess liquid with paper towels. 
2. Place the ground meat into a large bowl and mix all ingredients into the meat using your hands. Mix until just combined and the spices and herbs are evenly distributed, don't over handle the meat or it will become dense.
3. Cover with plastic wrap and let sit for at least an hour or more; preferably 6 to 8 hours.
4. When ready to cook grab a handful of meat mixture with clean hands and form into a cylinder. Slide a skewer through the meat lengthwise. Continue until meat mixture is gone; I managed 5 skewers.
5. Grill until meat is cooked thoroughly or to your preferred doneness. (Kaitlyn likes hamburger cooked thoroughly but lamb cooked to medium)
6. Serve with a garlicky sauce like tzatziki and fresh bread. 

Notes:

The meat should have a bit of fat. If, once ground, it feels a bit dry, a few drops of olive oil will help moisten it. Have the butcher grind the meat twice. Some Moroccans blend in fat from around the kidney of a lamb, or, for its rich flavor, the kidney itself.

Back to Jeff Koehler's Grilled Spicy Kefta Brochettes above.