Coconut Free Moroccan Lamb Kefta Skewers
These smoky, spiced lamb skewers are the kind of street-food-style dish that makes everyone crowd around the grill. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a bold lineup of warm spices — cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — until the mixture is fragrant, cohesive, and ready to be pressed onto skewers. The result is deeply savory with just enough heat to keep things interesting, and those char marks from the grill add a smoky edge that ties everything together beautifully. Every ingredient here is straightforward and naturally free from coconut in any form — no coconut milk, coconut aminos, coconut oil, or any of the sneaky derivatives that can show up in spice blends or marinades. A short rest in the fridge before grilling helps the kefta hold its shape on the skewer, so you get that satisfying crust without the meat falling apart. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a platter that looks impressive but comes together with surprisingly little fuss.
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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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