Chicken Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full Moroccan treatment here — grated onion, garlic, fresh parsley, cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne all worked together into something deeply fragrant and satisfying. The mixture is molded onto skewers and grilled over high heat until charred on the outside and juicy in the middle, which is exactly the kind of result that makes people ask for the recipe. Because this dish is built entirely around lamb, there's no poultry in sight — not in the meat, not in the marinade, not anywhere on the plate. That makes it a genuinely easy choice when you're cooking for someone who avoids chicken or other bird-based proteins, with zero substitutions required. A quick chill in the fridge before grilling helps the kefta hold its shape on the skewer, so you get that satisfying char without any falling-apart frustration. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a centerpiece dish that feels special without being complicated.
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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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