High Fructose Corn Syrup Free Moroccan Lamb Kefta Skewers
Ground lamb gets transformed here with a bold spice blend — cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — that makes every bite deeply aromatic and satisfying. The grated onion and fresh herbs work into the meat to keep the kefta juicy and cohesive, while a quick chill in the fridge before grilling ensures the skewers hold their shape beautifully over high heat. Because the entire recipe is built from whole, unprocessed ingredients, there's no need to scan labels or worry about sneaky sweeteners hiding in a marinade or spice packet. Everything comes straight from your pantry and produce drawer, which is exactly the kind of clean, confident cooking this dish deserves. A squeeze of fresh lemon at the end brightens the richness of the lamb and ties all those warm spices together in the best possible way. Whether you're firing up an outdoor grill or a stovetop grill pan, these skewers deliver serious restaurant-level flavor with surprisingly straightforward technique.
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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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