Dairy Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full North African treatment here — grated onion, garlic, fresh parsley and cilantro, plus a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne. The result is deeply aromatic, boldly seasoned meat that chars beautifully on the grill and smells absolutely incredible while it cooks. Every ingredient in this recipe is naturally free of dairy, so there's no swapping or substituting required — just real, whole ingredients doing all the heavy lifting. The technique of chilling the formed skewers before grilling is a small but smart step that keeps everything intact and ensures you get those gorgeous char marks without the meat sliding off. A squeeze of fresh lemon at the end cuts right through the richness of the lamb and ties all those spices together. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, these skewers deliver serious flavor with surprisingly straightforward prep.
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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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