Hazelnut Free Moroccan Lamb Kefta Skewers
Ground lamb gets packed with grated onion, garlic, and a bold lineup of warm spices — cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — then molded onto skewers and grilled until deeply charred and irresistible. The result is juicy, fragrant, and packed with the kind of complex flavor that makes people ask what your secret is. A short chill in the fridge before grilling is the key move here: it helps the meat grip the skewer and stay together as it hits the heat, so you get those gorgeous char marks without any falling-apart drama. Everything in this recipe is straightforward pantry-and-produce territory — ground lamb, fresh herbs, olive oil, and spices — with absolutely no tree nuts involved at any stage, which makes it a genuinely worry-free option for anyone navigating nut allergies. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a platter that looks and tastes like it came straight from a Marrakech grill stall.
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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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