Pecan Free Moroccan Lamb Kefta Skewers
These smoky, spiced lamb skewers are the kind of dish that makes a backyard grill feel like a street food stall in Marrakech. Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — every bite is deeply aromatic and just the right amount of bold. The mixture is molded directly onto skewers and chilled before grilling, which helps everything hold together beautifully over high heat. Because the ingredient list is built entirely around fresh herbs, whole spices, and quality meat, there's no need to scan labels or worry about hidden nut ingredients sneaking in. A quick rest after grilling keeps the kefta juicy, and a squeeze of lemon over the top at the end brightens the whole plate. Whether you're feeding a crowd or just craving something a little more exciting than a standard weeknight dinner, these skewers deliver serious flavor with a surprisingly straightforward process.
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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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