Kefta in the BARBECUE

Mix in a big salad bowl:

500 g of chopped lamb
Spices: salt, 1 good coffee spoon of black pepper, 1 good coffee spoon of powder ginger, 1 good coffee spoon of cumin and 1 good coffee spoon of paprika (soft or strong).

Add an average onion sliced thinly finely.

Add some leaves of flat-leaved parsley  sliced thinly, you can also use some coriander.

Add little neutral oil.

Mix with fingers so as to have a very homogeneous practical stuffing.

Form sausages of the size of merguez sausages then put them in brochette

Make burn out the time which it is necessary. Not too much all the same to avoid that meat is too dry.



Hmmmm, these delicious brochettes can be savoured in entry or for main course.

We call "Kefta": the minced meat.