Mustard Free Moroccan Lamb Kefta Skewers
Ground lamb gets transformed into something genuinely special here, packed with a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne that gives every bite serious depth. Grated onion, garlic, fresh parsley, and cilantro are worked right into the meat, so the flavor is built from the inside out rather than relying on any sauces or condiments. That matters a lot when you're navigating a mustard sensitivity, since marinades and store-bought spice blends are notorious hiding spots for the stuff — here, every single ingredient is straightforward and easy to verify. The technique of chilling the formed skewers before grilling is a small but smart step that keeps them intact over high heat, giving you those deeply charred, caramelized edges without any falling-apart frustration. A squeeze of fresh lemon at the end brightens the whole dish and cuts through the richness of the lamb beautifully. These are the kind of skewers that feel equally at home at a backyard cookout or plated up for a proper dinner party spread.
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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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