Gelatin Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden lamb skewers are the kind of dish that makes a backyard grill feel like a street market in Marrakech. Ground lamb gets worked together with grated onion, garlic, fresh parsley, and cilantro, then layered with cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — the result is deeply aromatic and bold without being overwhelming. The whole mixture is molded onto skewers and chilled before hitting a screaming-hot grill, which locks in the shape and builds that irresistible char on the outside while keeping the inside juicy. No binders, no fillers, no hidden additives — just meat, fresh herbs, and spices doing exactly what they're supposed to do. That makes this recipe a natural fit for anyone avoiding animal-derived thickeners or gelling agents that can sneak into processed or pre-seasoned meat products. A squeeze of fresh lemon at the end cuts right through the richness and ties everything together beautifully. Serve them straight off the grill and watch them disappear.
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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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