Beef Free Moroccan Lamb Kefta Skewers
Ground lamb is the star here, seasoned with a bold North African spice blend — cumin, coriander, turmeric, cinnamon, smoked paprika, and a hit of cayenne — that makes every bite deeply aromatic and satisfying. Grated onion, fresh parsley, and cilantro are worked right into the meat, keeping the kefta juicy and packed with flavor from the inside out. The technique matters too: chilling the formed skewers before grilling helps them hold their shape so you get those gorgeous char marks without anything falling apart on the grates. Since the recipe is built entirely around lamb, there's no need to swap or second-guess a single ingredient — it's naturally free of beef in every component, from the mix to the grill. A quick rest after cooking lets the juices redistribute, and a squeeze of fresh lemon over the top brightens the whole dish beautifully. These skewers work just as well on a grill pan as on an outdoor grill, making them an easy weeknight option or a showstopping centerpiece for a dinner spread.
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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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