Paraben Free Moroccan Lamb Kefta Skewers
These smoky, spiced lamb skewers are the kind of dish that makes a backyard grill feel like a street market in Marrakech. Ground lamb gets worked together with grated onion, garlic, fresh parsley, cilantro, and a warm lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne ā every single ingredient is a whole, recognizable food with nothing hidden inside. That matters when you're navigating preservative sensitivities, because the ingredient list here is completely transparent and free of the synthetic additives that sneak into so many packaged spice blends and pre-seasoned meats. The technique is just as straightforward: mix, mold, chill, and grill over high heat until the outside is deeply charred and the inside hits a safe 160Ā°F. Chilling the formed skewers before they hit the grates is the small but crucial step that keeps them from falling apart, giving you that satisfying, cohesive bite every time. A squeeze of fresh lemon over the finished skewers brightens the whole plate and ties all those earthy spices together beautifully. Whether you're feeding a crowd or just treating yourself to something genuinely special on a weeknight, these skewers deliver bold, confident flavor with total ingredient peace of mind.
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Learn more āIngredients
4 servings
For the kefta
- 1 Ā½ lb ground lamb
- Ā¼ cup yellow onion, grated
- 3 cloves garlic, minced
- Ā¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 Ā½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Ā½ tsp ground cinnamon
- Ā½ tsp smoked paprika
- Ā¼ tsp cayenne pepper
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tbsp extra virgin olive oil
For grilling
- 1 tbsp extra virgin olive oil, for brushing the grill
For serving
- Ā¼ 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 1ā2 minutes ā the mixture should feel cohesive and slightly tacky.
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