In our Weekend Kitchen Christine Roberts and Katy Purwin share their recipe for Moroccan Skewers.
Christine Roberts and Katy Purwin share their recipe for Moroccan Skewers in our Weekend Kitchen.
Moroccan Meatball Skewers with Cucumber Salad
- 1 bunch large red grapes
- 2 lbs ground beef
- 1/2 red onion, grated
- 2 cloves garlic, minced
- 4 T mint, chopped
- 4 T cilantro, chopped
- 2 t cumin
- 2 t cinnamon
- 1.5 t salt
- 1 egg, beaten
- 2 seedless cucumbers, julienne
- 1 cup Greek yogurt
- 1 lemon, zest & juice
- salt & pepper
If using wood skewers, soak in water for 30 minutes.
In a bowl, combine the ground beef with red onion, garlic, half of the mint and cilantro, spices and beaten egg. Form into 1-inch meatballs. To skewer, layer a grape followed by a meatball and another grape. NOTE: It is helpful to make the meatballs a similar size as the grapes.
Grease a grill pan and warm over medium heat. Arrange skewers on the grill pan and rotate every 2-3 minutes until lightly browned and cooked to desired doneness.
Meanwhile, whisk the yogurt with the juice and zest of one lemon. Stir in remaining cilantro and mint and toss with the julienne of cucumber.
To serve, top cucumber salad with skewers.