1 1/2 pound ground beef
1/2 cup grated onion
2 cloves garlic — finely minced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh coriander
3 teaspoons finely chopped fresh mint or 1 teaspoon
— dried mint 2 teaspoons finely chopped fresh marjoram or 1/2
— teaspoon dried marjoram salt and freshly ground black pepper 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
chopped vegetable salad: 1 seedless cucumber — peeled and finely
— diced 1 large tomato — seeded and finely
— diced 1 green bell pepper — seeded and finely
— diced 1 hot italian-style pepper — seeded and finely
— diced 2 cloves garlic — finely minced
3 tablespoons finely chopped fresh mint
2 tablespoons red wine vinegar
2 tablespoons olive oil — (up to 3)
In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.