Soy Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full Moroccan treatment here — grated onion, garlic, fresh parsley and cilantro, plus a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne. The result is deeply aromatic, slightly smoky, and genuinely hard to stop eating. Every ingredient in this recipe is naturally free of soy, so there's no label-scanning or substitution gymnastics required — just real, whole ingredients doing all the heavy lifting. The trick to skewers that stay on the grill is in the technique: mixing the meat until it's cohesive and tacky, then chilling the formed skewers before they ever hit the heat. That short rest in the fridge makes a real difference, giving you beautifully charred kefta that holds together instead of crumbling. A squeeze of fresh lemon at the end cuts through the richness and ties everything together. Whether you're cooking for a weeknight dinner or a backyard gathering, these skewers bring serious restaurant energy with surprisingly simple prep.
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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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