Caffeine Free Moroccan Lamb Kefta Skewers
These boldly spiced lamb skewers are the kind of dish that makes a backyard grill session feel like a proper occasion. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a warm lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — the result is deeply aromatic and just the right amount of fiery. Every single ingredient here is naturally free of caffeine, so there's nothing to second-guess or swap out; this is one of those recipes where the diet takes care of itself. The trick to getting them to stay on the skewer is in the technique — pressing the meat firmly and chilling the formed skewers before they hit the grill makes all the difference. High heat does the rest, building char marks on the outside while keeping the inside juicy and tender. A squeeze of fresh lemon over the top right before serving cuts through the richness and ties everything together beautifully. Whether you're feeding a crowd or just want something seriously satisfying on a weeknight, these skewers deliver every time.
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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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