Citric Acid Free Moroccan Lamb Kefta Skewers
These smoky, spiced lamb skewers are the kind of dish that makes a backyard grill feel like a street food stall in Marrakech. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — the result is deeply aromatic and genuinely crave-worthy. The whole mixture is molded onto skewers and grilled over high heat until charred on the outside and juicy all the way through. For anyone avoiding citric acid, this recipe is a natural fit — every ingredient is a whole food or a dried spice, with no packaged sauces, marinades, or preservatives that typically sneak citric acid into the mix. The lemon wedges for serving are listed as optional, so you can easily skip them and still have a fully satisfying plate. A quick chill in the fridge before grilling helps the kefta hold its shape on the skewer, which means less fuss and more even cooking. These are impressive enough for a dinner party but simple enough to pull off on a weeknight.
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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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