Rice Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden lamb skewers are the kind of thing that stops conversation at the table — deeply savory, fragrant with cumin, coriander, turmeric, and cinnamon, and kissed with just enough cayenne to keep things interesting. The mixture comes together with grated onion, fresh parsley, and cilantro worked right into the ground lamb, so every bite is packed with flavor from the inside out. Chilling the formed skewers before they hit the grill is the key move here — it helps the meat grip the skewer and develop those gorgeous char marks without falling apart. There's no grain, no filler, and no hidden starch in sight, making this a naturally clean fit for anyone navigating a rice-free lifestyle without wanting to sacrifice a single bit of satisfaction. A squeeze of lemon over the finished skewers brightens everything up and cuts through the richness of the lamb beautifully. Whether you're cooking these on an outdoor grill or a stovetop grill pan, the result is restaurant-worthy with surprisingly little effort.
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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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