Chestnut Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers are the kind of dish that makes a backyard grill feel like a street-side stall in Marrakech. Ground lamb gets worked together with grated onion, garlic, fresh parsley, and cilantro, then layered with cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — a spice lineup that builds serious depth without relying on any nut-based ingredients whatsoever. The mixture is molded firmly onto skewers and chilled before hitting the grill, which is the key step that keeps everything intact and gives you that satisfying char on every side. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every single ingredient is straightforward, and there's nothing hidden in a sauce packet or spice blend to second-guess. A quick rest off the grill lets the juices redistribute, and a squeeze of fresh lemon over the top right before serving ties the whole thing together beautifully. Serve them over flatbread, alongside a simple salad, or just straight off the platter — they disappear fast either way.
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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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