Kefta Kabobs (Moroccan Meatballs)

I found these linked in to tastespotting.com, off the blog shecookshecleans.net.  They're called Kefta Kabobs, but I ended up skipping the sticks.  I rolled the meatballs out right by the grill and plopped them down, turning to brown all sides.  These turned out so incredibly delicious!!!  Only problem is the cost of ground lamb.  Geez it's expensive; 11 bucks a pound for ground meat?  What the chuck?

I also opted to make my own ras el hanout spice mix.  Long list of ingredients (off food.com), but I had them all on hand so no need to order it.  I also cut the measurements down to a fourth because this would've made a LOT of ras el hanout and the meatballs only call for 1 teaspoon of the mix.  Served with grilled zucchini and corn on the cob.

Kefta Kabobs (Moroccan Meatballs)

Ras el Hanout spice mix:

• 2 teaspoons ground nutmeg
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons turmeric
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cardamom powder
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves 

 Meatballs: 

• 2 pounds ground beef or lamb (use meat with a higher fat ratio, as lean meat will tend to dry out)
• 1 onion, grated onto paper towels to adsorb excess moisture
• 2-3 garlic cloves, minced
• 1/2 teaspoon cinnamon
• 1 teaspoon Ras-el-Hanout (you can order from The Spice House, but you can also blend your own-see above recipe)
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin
• several grindings black pepper
• a small bunch of cilantro, finely chopped (about 3 tablespoons)
• a small bunch of flat-leaf parsley, finely chopped (about 3 tablespoons)

Mix the ground meat with all the other ingredients; knead vigorously, until very smooth and pasty.  Cover and chill in the refrigerator for 1-2 hours.
Wet your hands and divide the meat into golf-ball sized balls.  This will make 24-30 balls. 
Press the meat balls firmly around square-bladed skewers, and mold into a sausage-link shape.  (If your meat balls are too large, they will just fall off.)
Prepare a grill for direct cooking at around 400F.  When the coals are ready, grill the kabobs for 4-5 minutes each side, turning once or twice, until browned.  Be careful not to overcook or the meat may dry out.
Serve immediately.  These kabobs were perfect with grilled peppers and eggplant, but would also be great with couscous or rice.