Pregnancy Friendly Moroccan Lamb Kefta Skewers
Ground lamb gets transformed into something truly special here — fragrant with cumin, coriander, turmeric, cinnamon, and smoked paprika, these skewers hit every warm, aromatic note that makes Moroccan cooking so irresistible. The mixture comes together quickly with fresh parsley, cilantro, grated onion, and garlic worked right into the meat, so every bite is packed with flavor from the inside out. For anyone eating with extra care during pregnancy, the key detail is cooking the kefta all the way to an internal temperature of 160°F — the recipe calls this out explicitly, so there's no guesswork involved. Ground meat needs to be fully cooked through, and the 10–12 minutes on a hot grill gets you there with those satisfying char marks as a visual cue. A quick 30-minute chill before grilling helps the skewers hold their shape on the grates, which means less stress and better results. Finished with a squeeze of fresh lemon and a scatter of parsley, these skewers are bright, bold, and genuinely exciting to put on the table.
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Learn more →Ingredients
4 servings
For the kefta
- 1 ½ lb ground lamb
Ingredient noteCook all meat thoroughly when pregnant.
- 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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