Emulsifier Free Moroccan Lamb Kefta Skewers
Ground lamb, fragrant spices, fresh herbs, and a drizzle of olive oil — that's genuinely all it takes to build something this bold and satisfying. The mixture comes together by hand, which means every ingredient is exactly what you put in: no stabilizers, no additives, no hidden processing aids that so many store-bought or restaurant versions quietly rely on. Grated onion and minced garlic melt right into the meat, while cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne create that deep, layered warmth that makes Moroccan-style cooking so irresistible. Chilling the formed skewers before grilling is the small but crucial step that keeps everything cohesive on the grates without needing any binders or fillers. High heat does the rest, giving you beautifully charred edges and juicy, spiced lamb all the way through. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like something you'd order at a proper grill house — except you made it yourself, and you know exactly what's in it.
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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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