By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
468 cal · 30 min
Moroccan Grilled Lamb Kefta Brochettes
Recipe GLPR715d0e9156703c
Aromatic spiced lamb and herb patties molded onto skewers and grilled until charred and juicy. This classic Moroccan street food features a vibrant blend of cumin, cinnamon, and fresh herbs that create an irresistible Middle Eastern flavor profile.
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Ingredients
1½ pounds Ground lamb
¼ cup Fresh parsley, chopped
½ cup Fresh cilantro, chopped
1 tablespoon Fresh mint, chopped
1 tablespoon Sweet paprika
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
½ teaspoon Ground mace
⅛ teaspoon Cayenne pepper
1 tablespoon Salt
1 medium Red onion, grated
Olive oil
Directions
In a large mixing bowl, combine the ground lamb, chopped parsley, cilantro, and mint. Add the paprika, cumin, cinnamon, mace, cayenne, and salt.
Stir in the grated red onion and mix all ingredients thoroughly with your hands until the mixture is well combined and the spices are evenly distributed.
Divide the mixture into 8 equal portions. Wet your hands with water and mold each portion around a metal skewer, forming an elongated patty about 5 inches long and 1 inch thick.
Place the skewers on a work surface and brush lightly with olive oil on all sides.
Preheat your grill to medium-high heat (about 400°F).
Place the kefta skewers directly on the grill grates and cook for 6 to 8 minutes per side, turning once, until the meat is charred on the outside and reaches an internal temperature of 160°F when measured with an instant-read thermometer.
Transfer the cooked brochettes to a serving platter and let rest for 2 minutes before serving.
Comments
The spice list—paprika, cumin, cinnamon, mace, and cayenne—requires a stop at a specialty grocer or the international aisle at Harris Teeter or Kroger; mace in particular is uncommon at Food Lion or ALDI, and the cost of ground lamb at Charlotte stores ($9–12 per pound) pushes the per-serving cost to $6–8 before sides. The stated 30 minutes ignores mincing lamb by hand or food processor, mixing, and skewering, which realistically adds 15 minutes. The dish rewards a grill and works beautifully for four, reheats adequately the next day, and the fresh herbs (parsley, cilantro, mint) fit a Southern palate and are widely available; budget the extra stop for mace and plan to spend closer to 45 minutes start-to-table.
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