Moroccan Kefta Kabob
1 lb ground beef or lamb (or a combination of the two)
3 oz beef or lamb fat (optional)
1 medium onion, chopped very fine
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1/8 tsp hot ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander
1 tsp cinnamon
1 tbs chopped mint leaves

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs. Serves 4.