Ginger Free Moroccan Lamb Kefta Skewers
Smoky, aromatic, and deeply satisfying, these grilled lamb skewers bring the bold flavors of Moroccan street food straight to your backyard. Ground lamb gets packed with grated onion, garlic, fresh parsley, and cilantro, then seasoned with a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — all without a trace of ginger anywhere in the mix. That makes this recipe a genuinely great option for anyone navigating a sensitivity, since so many North African-inspired dishes lean heavily on ginger as a foundational spice. Here, the depth and complexity come entirely from the other aromatics, and you truly won't miss it. The trick to skewers that stay on the stick is chilling the formed kefta before they hit the grill — that 30-minute rest in the fridge makes all the difference between a beautiful char and a crumbled mess. A squeeze of fresh lemon over the finished skewers brightens everything up and ties the whole dish together. These are the kind of skewers that disappear fast, so consider doubling the batch.
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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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