Artificial Flavors Free Moroccan Lamb Kefta Skewers
These Moroccan lamb kefta skewers are the kind of dish that makes your whole backyard smell incredible — smoky, warmly spiced, and deeply savory from the moment they hit the grill. The seasoning blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne is built entirely from whole ground spices, so every layer of flavor comes straight from real ingredients with nothing synthetic in sight. Grated onion, fresh garlic, parsley, and cilantro are worked directly into the lamb, giving the mixture an aromatic depth that no bottled shortcut could replicate. Chilling the formed skewers before grilling is a smart step that helps them hold their shape and develop a gorgeous char on all sides. A squeeze of fresh lemon at the end cuts through the richness and ties everything together beautifully. Whether you're cooking for a weeknight dinner or a full-on backyard spread, these skewers deliver bold, restaurant-quality results with a completely clean ingredient list.
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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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