Moroccan Brochettes

Photo: flickr user cherrylet

Ingredients

1 onion, roughly chopped

2 cloves garlic, roughly chopped

1 fresh red chili, seeded and cut into strips

pound ground beef

4 tablespoons chopped fresh parsley

teaspoon dried oregano

1 teaspoon each paprika and ground cumin

1 teaspoon salt

teaspoon freshly ground black pepper

Chopped scallions, to serve

Preparation

Place the onion, garlic and chili in a food processor and process briefly.

Add the ground beef, parsley, oregano, paprika, cumin, salt and pepper and blend to a paste.

Transfer the mixture to a bowl, cover and refrigerate 30 minutes. With damp hands, take an egg-sized piece of the mixture and press it into a long sausage shape on a skewer. (Skewers made from rosemary twigs may be used to add extra fragrance.)

Broil the brochettes under the broiler or on a grill, turning frequently, 6 to 7 minutes, until well browned on the outside but still moist inside. To serve, spoon yogurt over the brochettes and sprinkle with chopped scallions.

Serve with salad and pita bread.

Makes 6 servings