Mushroom Free Moroccan Lamb Kefta Skewers
These boldly spiced lamb skewers are the kind of dish that makes a backyard grill smell like a Marrakech street market. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a warm lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne — every bite is layered and deeply aromatic. The technique of chilling the formed skewers before grilling is the real secret here, keeping the meat firmly molded around the skewer so it holds together beautifully over high heat. A quick rest after grilling lets the juices redistribute, and a squeeze of lemon at the table brightens the whole thing up. For anyone navigating a diet that rules out fungi, this recipe is naturally a clean fit — it's built entirely around fresh herbs, whole spices, and quality meat with zero need for substitutions or label-checking. Whether you're cooking for a crowd or just want a weeknight dinner that feels genuinely special, these skewers deliver serious flavor with straightforward technique.
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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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