Honey Free Moroccan Lamb Kefta Skewers
These smoky, spiced lamb skewers are the kind of dish that makes a backyard grill feel like a street food stall in Marrakech. Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a warm blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a hit of cayenne — no sweeteners needed, because the spices do all the heavy lifting. The mixture is molded onto skewers and chilled before grilling, which is the key step that keeps everything intact and gives you that satisfying char on every side. For anyone avoiding honey or other added sweeteners, this recipe is naturally in the clear — the bold, complex flavor comes entirely from herbs, aromatics, and spice, not a drop of anything sweet. A squeeze of fresh lemon at the end brightens the whole plate and ties it all together beautifully. These are impressive enough for a dinner party but straightforward enough for a weeknight when you want something a little more exciting than the usual rotation.
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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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