Tree Nut Free Moroccan Lamb Kefta Skewers
Ground lamb gets the full Moroccan treatment here — grated onion, garlic, fresh parsley and cilantro, and a warm spice blend of cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne all worked right into the meat. The result is deeply aromatic, juicy, and just a little smoky from the grill, with that signature char that makes kefta so irresistible. Mixing everything by hand is key — it helps the spices distribute evenly and gives the meat that slightly tacky texture that holds beautifully on the skewer. A short rest in the fridge before grilling is a small step that makes a real difference, keeping the logs intact as they pick up those gorgeous grill marks. Every ingredient here is naturally free of tree nuts, so there's no need to audit labels or swap anything out — the dish is already built around fresh herbs, whole spices, and good-quality lamb. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a platter that looks and tastes like it came straight from a Marrakech grill stall.
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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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