Eosinophilic Esophagitis Friendly Moroccan Lamb Kefta Skewers

Total time1 hr 2 min

Prep time20 min

Cook time12 min

4.9

(28)

Eosinophilic Esophagitis Friendly Moroccan Lamb Kefta Skewers

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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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