Cashew Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden lamb skewers are the kind of dish that makes a backyard grill feel like a street food stall in Marrakech. Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a warm lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — every bite is layered and deeply aromatic. The whole recipe is built entirely from meat, fresh herbs, and spices, so there's zero concern about hidden tree nuts sneaking in through sauces, marinades, or spice blends of unknown origin. Mixing the meat by hand and chilling the formed skewers before grilling are the two small steps that make a big difference — they keep the kefta cohesive and help it develop those gorgeous char marks on the grill. A squeeze of fresh lemon over the finished skewers brightens everything up and cuts through the richness of the lamb beautifully. Whether you're feeding a crowd or just craving something bold on a weeknight, this is the kind of recipe that earns a permanent spot in the rotation.
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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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