Ingredients
1-1/2 lb. ground lamb, beef or a combination of the two
1 small onion, grated
1-1/2 tb. finely chopped cilantro
1-1/2 tb. finely chopped parsley
2 large pinches dried spearmint or 4 large pinches finely chopped fresh spearmint
1 large pinch dried marjoram
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. paprika
1/2 tep. ground cumin
1/2 tsp. ras el hanout (spice mixture similar to garam masala. It’s available online, or make your own)
1/2 tsp. cayenne
Preparation
Combine all the ingredients in a large mixing bowl and knead well. Let ripen at room temperature for at least 1 hour.
Using wet hands, separate the mixture into 24 sausage shapes. Pack 2 of each onto skewers. Alternatively form the mixture into 1" meatballs for tajine.
Grill or broil for 2-3 minutes per side until well done.
Serve with Moroccan bread (French baguettes will do in a pinch)
