Pork Free Moroccan Lamb Kefta Skewers
Ground lamb is the star here, seasoned with a bold North African spice blend — cumin, coriander, turmeric, cinnamon, smoked paprika, and a hit of cayenne — that makes every bite deeply aromatic and satisfying. Grated onion, fresh garlic, parsley, and cilantro get worked right into the meat, so the flavor runs all the way through rather than sitting on the surface. The mixture gets chilled before hitting the grill, which helps the skewers hold their shape and develop those gorgeous char marks you want from a proper kefta. There's no pork or pork-derived ingredient anywhere in this recipe, so it's a genuinely stress-free choice when you need a crowd-pleasing grilled dish that everyone at the table can enjoy. A squeeze of fresh lemon at the end cuts through the richness of the lamb and ties all those warm spices together beautifully. Serve these straight off the grill with a scatter of fresh parsley and you've got a dish that looks and tastes like it came from a restaurant kitchen.
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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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