Brazil Nut Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full Moroccan treatment here — grated onion, garlic, fresh parsley and cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne all worked right into the meat. The result is deeply fragrant, boldly seasoned, and genuinely hard to resist straight off the grill. Mixing everything by hand until the mixture feels cohesive and slightly tacky is the key step that keeps the kefta together on the skewer and gives each bite that satisfying, almost sausage-like texture. A quick chill in the fridge before grilling helps the skewers hold their shape so you get those gorgeous char marks without any falling-apart drama. Everything in this recipe is straightforward pantry spices and fresh herbs — no specialty sauces or processed blends that might sneak in unwanted ingredients — so you know exactly what's going into every bite. A squeeze of fresh lemon over the finished skewers brightens the whole dish and cuts through the richness of the lamb beautifully. Whether you're serving these at a backyard cookout or a weeknight dinner, they bring serious restaurant energy with surprisingly simple prep.
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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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