Lupin Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers are the kind of food that makes a backyard grill feel like a street market in Marrakech. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a warm lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — the result is deeply aromatic and just the right amount of bold. Every ingredient here is naturally free from lupin, so there's no need to scan labels or worry about flour-based fillers or extenders that sometimes sneak into seasoned meat products. The technique matters too: chilling the formed skewers before grilling helps them stay together on the grates, and turning them every few minutes builds that gorgeous char on all sides. A squeeze of fresh lemon at the end cuts right through the richness of the lamb and ties everything together. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, these skewers deliver serious flavor with a clean, straightforward ingredient list.
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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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