Low Sugar Moroccan Lamb Kefta Skewers
Ground lamb gets transformed here by a bold lineup of warm spices — cumin, coriander, turmeric, cinnamon, smoked paprika, and a hit of cayenne — that give these skewers their unmistakably Moroccan character. Every bit of flavor comes from real aromatics: grated onion, fresh garlic, parsley, and cilantro worked directly into the meat, so nothing feels flat or one-dimensional. Because the seasoning is built entirely from scratch, there's no need to reach for a spice packet or marinade that might sneak in unwanted sweeteners — what you see in the ingredient list is genuinely all that's in here. Chilling the formed skewers before they hit the grill is a small but smart step that keeps the meat cohesive and helps you get those deep, satisfying char marks without anything falling apart. A squeeze of fresh lemon at the end brightens the whole plate and plays beautifully against the smoky, spiced lamb. These are the kind of skewers that make a backyard grill feel like a street food stall in Marrakech.
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Learn more →Ingredients
4 servings
For the kefta
- 1 ½ lb ground lamb
- ¼ cup yellow onion, grated
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp extra virgin olive oil
For grilling
- 1 tbsp extra virgin olive oil, for brushing the grill
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 30 minutes so they don't char on the grill.
- 2
In a large mixing bowl, combine the ground lamb, grated onion, garlic, parsley, cilantro, cumin, coriander, turmeric, cinnamon, smoked paprika, cayenne, salt, black pepper, and 1 tbsp olive oil. Mix with your hands until the spices and aromatics are evenly distributed throughout the meat, about 1–2 minutes — the mixture should feel cohesive and slightly tacky.
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