Almond Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers bring the bold flavors of a Moroccan street grill straight to your backyard. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a deeply aromatic blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — the result is a mixture that smells incredible even before it hits the grill. The technique of chilling the formed skewers before cooking is a small but crucial step that keeps everything together and gives you those gorgeous char marks without any falling apart. Every ingredient here is naturally free of tree nuts, so there's no need to scan labels or worry about unexpected additions hiding in a spice blend or marinade. A squeeze of fresh lemon at the end cuts right through the richness of the lamb and ties the whole dish together. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, these skewers deliver serious flavor with a straightforward process.
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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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