Lactose Free Moroccan Lamb Kefta Skewers
Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — then molded onto skewers and grilled until deeply charred and irresistible. The result is smoky, fragrant, and bold in all the right ways. Because the entire recipe is built around meat, aromatics, and olive oil, there's no dairy anywhere in sight — no yogurt marinade, no butter finish, nothing that would cause a problem for anyone avoiding lactose. That makes this a genuinely satisfying option when you want something that feels special and restaurant-worthy without having to modify or substitute a single thing. Chilling the skewers before grilling is a small but smart step that keeps the meat firmly on the skewer and gives you those gorgeous char marks. A squeeze of fresh lemon at the end brightens everything up and cuts through the richness of the lamb beautifully. This is the kind of recipe that earns a permanent spot in your weeknight 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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