Moroccan Spiced Meat Skewers (Brochettes Kefta)

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Brochettes Kefta Marrakech are aromatic Moroccan street-food skewers of seasoned ground meat molded onto skewers and charred over hot coals. A fragrant blend of cumin, paprika, cinnamon, and fresh herbs gives these kebabs their signature warm-spiced flavor. Served with lemon wedges and flatbread, they are a staple of Marrakech grills.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 6 gCarbs
• 2 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the kefta mixture

• 1.5 lb ground lamb (or mix of lamb and beef)
• 1 medium yellow onion, very finely grated
• 4 garlic cloves, minced
• 1/3 cup fresh parsley, finely chopped
• 3 tablespoons fresh cilantro, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For serving

• 2 lemons, cut into wedges
• 1 teaspoon flaky sea salt
• 1/2 teaspoon ground cumin
• Warm pita or Moroccan flatbread
• Thinly sliced raw onion and tomato, for garnish

Directions

1. In a large bowl, combine the ground meat, grated onion, garlic, parsley, cilantro, cumin, paprika, coriander, cinnamon, cayenne, salt, pepper, and olive oil. Mix vigorously by hand for 3-4 minutes until the mixture becomes uniform, sticky, and holds together when pressed.
2. Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours) so the spices penetrate the meat and the mixture firms up for easier shaping.
3. If using wooden skewers, soak them in water for 30 minutes. Divide the chilled mixture into 8 equal portions (about 3 ounces each).
4. With damp hands, take one portion and mold it firmly around a skewer, pressing and squeezing into a compact log about 5 inches long and 1 inch thick. Repeat with the remaining portions; wet hands as needed to prevent sticking.
5. Preheat a charcoal or gas grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent the kefta from sticking.
6. Place the skewers on the grill and cook for 3-4 minutes per side, turning carefully with tongs, until deeply charred on the outside and cooked through (internal temperature 160°F for beef or 165°F for lamb).
7. Transfer the skewers to a platter, immediately sprinkle with flaky sea salt and a pinch of cumin, and squeeze fresh lemon juice over the top.
8. Serve hot with lemon wedges, warm flatbread, and a side of sliced onion and tomato for wrapping.

Cook’s Notes

• Always keep your hands wet while shaping the kefta – this prevents the sticky meat mixture from clinging to your fingers.
• Grate the onion on the finest holes of a box grater (rather than chopping) so it disappears into the meat and keeps the kefta moist.
• A charcoal grill gives the most authentic smoky char, but a screaming-hot cast-iron grill pan works beautifully indoors.
• Let the shaped skewers rest in the fridge for 10 minutes before grilling to help them hold their shape on the heat.
• Serve with a simple Moroccan salad of chopped tomatoes, onions, parsley, olive oil, and cumin for the full Marrakech experience.

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