MSG Free Moroccan Lamb Kefta Skewers
These skewers are the kind of thing that stops conversation at the table — smoky, deeply spiced, and charred just enough to give every bite that irresistible crust. Ground lamb gets worked together with grated onion, garlic, fresh parsley, and cilantro, then layered with cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne for warmth that builds without overwhelming. Every bit of flavor here comes from real, whole ingredients, so there's no need to second-guess seasoning packets or pre-made spice blends that often sneak in unwanted additives. The technique matters too — chilling the formed skewers before grilling helps them hold their shape and develop a better sear over high heat. A quick rest after grilling keeps them juicy, and a squeeze of fresh lemon at the end brightens the whole plate beautifully. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, these skewers deliver serious restaurant-level flavor with nothing but pantry staples and fresh herbs.
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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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