Grilled Moroccan Veal Keftas
Grilled keftas on skewers served with pita bread, fresh tomatoes on the vine and a tzatziki for dipping.

Grilled Moroccan Veal Keftas

Here is a great idea for grilling season, Grilled Moroccan Veal Keftas! With a just little bit of prep work, these keftas are super easy to put together and grill. By refrigerating the meat mixture ahead of time you ensure the meat keeps the form on the skewers better and using two skewers instead of one also helps maintain control!
Serve these skewers as an appetizer for your summer guests or for dinner with some peta bread and Labneh! The versatility of veal is obvious in these Grilled Moroccan Veal Keftas. Our friend from Feygin Foodie developed this great recipe for us and he said it came out amazing! Visit Feygin Foodie to see what else he has for you.
If you try this recipe, let us know what you thought! Next up, try out our Grilled Stuffed Meatloaf Peppers!

Prep Time:
3.5 hours

Cook Time:
10 minutes

Total Time:
3 hours and 40 minutes



  • 2 lb. ground veal
  • 1/2 cup minced parsley
  • 1 cup minced white onions
  • 1/2 whole white onion
  • 4 tbsp fresh minced mint
  • 1 cup whole wheat breadcrumbs
  • 2 eggs
  • 4 tbsp extra virgin olive oil
  • 3 tbsp minced garlic
  • 4 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 tsp Coriander
  • 1 tsp fennel
  • 1 tsp cumin
  • 1 tsp caraway
  • 1 tsp dry ginger
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp allspice
  • 1 tsp star anise minced


  1. In a large mixing bowl combine all the ingredients (except the half an onion) and make sure everything is thoroughly mixed
  2. Refrigerate for 2-3 hours
  3. Grab a cookie sheet and spray with a little olive oil or spread with a paper towel
  4. Grab 12 stainless steel skewers and 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 idea of the 2 skewers at the time is to provide more structure and so they don’t spin)
  5. Place the sheet with the skewers into the fridge for about an hour covered
  6. Prep your grill to a temperature of 450 degrees and once temperature is reached use half the onion to cover all the grates several times (this provides a natural non stick coating as well as an additional flavor)
  7. Place skewers on the grates for 2-3 min 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
  9. Pair with some delicious pitas and Labneh!