Carrageenan Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full Moroccan treatment here — grated onion, garlic, and a bold lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne all worked right into the meat by hand. The result is a deeply spiced, aromatic mixture that grills up with gorgeous char marks and a juicy, tender interior. Every single ingredient in this recipe is a whole, recognizable food, which means there's no need to scan labels or worry about hidden additives that often sneak into processed meats and pre-made spice blends. Chilling the formed skewers before they hit the grill is the key move — it helps the meat grip the skewer and stay intact through every turn. A quick rest after grilling locks in the juices, and a squeeze of fresh lemon over the top brightens all those warm, earthy spices beautifully. Whether you're cooking on an outdoor grill or a stovetop grill pan, this is the kind of recipe that makes a weeknight feel like a proper occasion.
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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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