Moroccan Pan-Seared Kefta with Chermoula Herb Marinade

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Kefta bil Chermoula Poêlé are Moroccan-style meat patties infused with a vibrant green chermoula — a punchy herb-and-spice marinade of cilantro, parsley, cumin, smoked paprika, garlic, and lemon. Quickly pan-seared in a hot skillet, they develop a deeply browned crust while staying juicy inside, then are spooned with extra chermoula for serving.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 1 gSugar
• 32 gProtein
• 720 mgSodium
• 480 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chermoula marinade

• 1 cup fresh cilantro, packed
• 1/2 cup fresh flat-leaf parsley leaves
• 6 garlic cloves, peeled
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice

For the kefta

• 1.5 lb ground lamb (or half lamb, half beef)
• 1 small onion, finely grated and squeezed
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper

To serve

• 1 lemon, cut into wedges
• 1/2 small red onion, thinly sliced
• 2 tbsp chopped fresh cilantro
• Warm Moroccan flatbread, for serving

Directions

1. Make the chermoula: pulse cilantro, parsley, garlic, cumin, paprika, cayenne, olive oil, and lemon juice in a food processor until a coarse, herbaceous paste forms. Set aside about one-third for serving.
2. In a large bowl, gently combine the ground lamb, grated onion, minced garlic, cumin, paprika, cinnamon, salt, and pepper with your hands until just blended — do not overmix or the patties will be tough.
3. Fold two-thirds of the chermoula into the meat mixture until evenly distributed. Cover and refrigerate for at least 30 minutes (or up to 4 hours) so the flavors can penetrate.
4. With damp hands, divide the mixture into 8 equal portions and shape each into a short oval patty or cigar, about 3 inches long and 1 inch thick.
5. Heat a large cast-iron skillet over medium-high heat and add a thin film of olive oil. Once shimmering, lay in the patties without crowding.
6. Sear the kefta for 3 to 4 minutes per side, pressing gently with a spatula, until a deeply browned crust forms and the centers reach 160°F (71°C). Work in batches if needed.
7. Transfer the cooked kefta to a warm platter and let rest for 2 minutes so the juices redistribute.
8. Spoon the reserved fresh chermoula over the patties and scatter the chopped cilantro on top.
9. Serve immediately with lemon wedges, sliced red onion, and warm flatbread for scooping.

Cook’s Notes

• For deeper flavor, marinate the seasoned meat overnight in the refrigerator; the chermoula will fully permeate the lamb.
• A 50/50 blend of ground lamb and beef gives a slightly milder, more accessible flavor while keeping the meat juicy.
• Do not overcrowd the skillet — searing in batches ensures a proper crust rather than steamed patties.
• If the chermoula is too thick for drizzling, loosen it with a splash of water and an extra squeeze of lemon juice before spooning over the kefta.
• Serve with quick-pickled red onions (onion rings tossed with salt and lemon juice for 10 minutes) to cut through the richness.

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