Walnut Free Moroccan Lamb Kefta Skewers
These smoky, spice-laden skewers bring the bold flavors of a Moroccan street grill straight to your backyard. Ground lamb gets worked together with grated onion, garlic, fresh parsley, and cilantro, then layered with cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — the result is deeply aromatic and absolutely crave-worthy. The technique of chilling the formed skewers before grilling is the secret to keeping everything intact over high heat, so you get those gorgeous char marks without any meat sliding off. A quick rest after grilling lets the juices redistribute, meaning every bite stays tender and rich. Finished with a squeeze of lemon and a scatter of fresh parsley, these skewers are bright, savory, and seriously impressive for how straightforward they are to pull off. Every ingredient here is clean and whole, so there's no need to second-guess labels or worry about hidden nut-based fillers sneaking into your spice blend.
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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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