Eggless Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers bring the bold flavors of a Moroccan grill straight to your backyard. Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — no binders, no fillers, just pure flavor. The mixture comes together entirely without eggs, relying instead on the natural fat of the lamb and a tablespoon of olive oil to keep everything cohesive and juicy on the grill. A quick chill in the refrigerator before cooking helps the kefta hold its shape on the skewer, so you get those gorgeous char marks without any falling apart. The result is deeply browned on the outside, tender and fragrant on the inside, and finished with a squeeze of fresh lemon that cuts right through the richness. Whether you're cooking for a crowd or a weeknight dinner that feels a little special, this is the kind of recipe that makes people ask for the recipe.
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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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