Sesame 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 touch of cayenne — the result is deeply aromatic and just the right amount of bold. One thing that makes this recipe so approachable is that every single ingredient is straightforward and naturally free of sesame in any form, so there's no need to audit labels or worry about hidden tahini sneaking into a marinade or spice blend. The technique matters here: chilling the formed skewers before grilling helps the meat grip the skewer and develop that gorgeous char without falling apart. A squeeze of fresh lemon over the finished kefta brightens everything and cuts through the richness of the lamb beautifully. Whether you're cooking for a crowd or just want something impressive on a weeknight, these skewers deliver serious flavor with surprisingly simple prep.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!