Xanthan Gum Free Moroccan Lamb Kefta Skewers
Ground lamb gets transformed here with a bold lineup of warm spices — cumin, coriander, turmeric, cinnamon, smoked paprika, and a kick of cayenne — that gives every bite serious depth and fragrance. Grated onion, fresh parsley, and cilantro are worked directly into the meat, keeping the mixture moist and packed with flavor from the inside out. The whole recipe is naturally free of any gums or stabilizers, because the lamb itself, mixed thoroughly with aromatics and a touch of olive oil, is what holds everything together on the skewer. That brief chill in the refrigerator before grilling is the real trick — it firms up the kefta so they stay snug around the skewer and develop those gorgeous char marks without falling apart. A squeeze of lemon at the end cuts right through the richness and ties the whole plate together. This is the kind of recipe that feels impressive enough for a dinner party but is genuinely straightforward to pull off on any weeknight grill.
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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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