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Grilled Moroccan Veal Keftas

Marinate Time:
2-3 hrs.
Prep Time:
20 mins.
Cook Time:
10 mins.


  • 2 pounds ground veal
  • 1/2 cup minced parsley
  • 1 cup minced white onions
  • 1/2 whole white onion
  • 4 tablespoons fresh minced mint  1 cup whole wheat bread crumbs
  • 2 eggs
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons minced garlic
  • 4 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon coriander
  • 1 teaspoon fennel
  • 1 teaspoon cumin
  • 1 teaspoon caraway
  • 1 teaspoon dry ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon allspice
  • 1 teaspoon minced star anise
  • 12 stainless steel skewers


  1. In a large mixing bowl combine all the ingredients (except the half an onion) and thoroughly mix.
  2. Refrigerate for 2-3 hours.
  3. Spray a cookie sheet with a little olive oil or cover with a paper towel.
  4. Slowly mold the keftas on 2 skewers at a time in the form of a long sausage that is the length of the skewer (the reason for 2 skewers at a time is to provide more structure and  they don’t spin).
  5. Place the sheet with the skewers into the refrigerator for about an hour, covered.
  6. Prep your grill to a temperature of 450°F and once temperature is reached use half the onion to coat  the grates several times (this provides a natural non-stick coating as well as  additional flavor).
  7. Place skewers on the grates for 2 to 3 minutes each side,  and use a large spatula to flip (do not try to use the skewers as the meat may fall off).
  8. Cook to a minimum internal temperature of 160°F as measured with a food thermometer before removing meat from the heat. 

Source: Feygin Foodie and veal.org