Moroccan Spiced Meat Skewers (Brochettes Kefta)

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.

More Morocco Recipes You’ll Love

Craving more flavors from Morocco? Try these traditional recipes:

• Moroccan Tagine with Lamb
• Harissa-Roasted Cauliflower Steaks with Whipped Feta and Crispy Chickpeas
• Harissa-Honey Glazed Salmon with Pearl Couscous and Charred Lemon

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