Macadamia Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers are the kind of dish that makes a backyard grill feel like a street food stall in Marrakech. Ground lamb gets worked together with grated onion, garlic, fresh parsley, and cilantro, then layered with cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — the result is deeply aromatic and bold without being one-note. The technique of chilling the formed skewers before grilling is the real secret here, keeping everything cohesive so you get those gorgeous char marks without any meat sliding off into the flames. Every ingredient on this list is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about surprise additions hiding in a spice blend. A quick rest after grilling lets the juices redistribute, and a squeeze of fresh lemon right before eating brightens the whole plate. Whether you're feeding a crowd or just want a weeknight dinner that feels genuinely special, these skewers deliver serious flavor with a surprisingly manageable process.
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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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