Gut Friendly Moroccan Lamb Kefta Skewers
Ground lamb is the star here, seasoned with a warm, fragrant blend of cumin, coriander, turmeric, cinnamon, and smoked paprika that makes every bite feel like a trip to a Marrakech street market. Fresh parsley, cilantro, grated onion, and garlic are worked directly into the meat, so the flavor runs all the way through rather than sitting on the surface. The spices used — turmeric, cumin, and coriander in particular — have long been celebrated for their gut-supportive properties, making this a dish that tastes indulgent while still being genuinely nourishing. Chilling the formed skewers before grilling is a smart step that helps them hold together and develop a beautifully charred crust over high heat. A squeeze of fresh lemon at the end brightens everything up and adds a clean, digestive-friendly finish. This is the kind of recipe that looks impressive on a platter but comes together with minimal fuss — just good ingredients, bold spices, and a hot grill.
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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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