BHA & BHT Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full Moroccan treatment here — grated onion, garlic, fresh parsley, cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne all work together to create something genuinely fragrant and deeply savory. Every ingredient in this recipe is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in the mix — just real food doing all the heavy lifting. The technique matters too: mixing the meat by hand until it's cohesive and slightly tacky, then chilling the formed skewers before grilling, is what keeps everything together on the grates and gives you that satisfying char on the outside. A hot grill and a little patience with the turns produces beautifully browned kefta with smoky edges and juicy, spiced centers. Finished with a squeeze of fresh lemon and a scatter of parsley, these skewers are the kind of thing that disappears fast at the table. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, this one delivers serious flavor without any ingredient you'd need to second-guess.
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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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