Oats Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers are the kind of dish that makes a backyard grill feel like a street market in Marrakech. Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a bold lineup of warm spices — cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — for layers of flavor that are anything but subtle. Every single ingredient here is naturally free of grains and oats, so there's no need to audit labels or swap anything out; the recipe just works as written. The technique matters too: chilling the formed skewers before grilling helps them hold their shape and develop that gorgeous char without falling apart on the grates. A squeeze of fresh lemon over the finished skewers cuts right through the richness of the lamb and ties everything together beautifully. Whether you're cooking for a crowd or just want a weeknight dinner that feels genuinely special, these kefta skewers deliver serious restaurant energy with surprisingly simple prep.
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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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