Lamb Kabobs with Mint (easy Moroccan Kefta) - Chef Laura Kenny
chef laura kenny

Lamb Kabobs with Mint (easy Moroccan Kefta)

Recipe by Chef Laura Kenny, Real Food Catering

Yield: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes

Lamb Kabobs with Mint


In a large bowl, combine all ingredients and mix thoroughly, using your hands or a spoon. To check seasoning, cook about 1 teaspoon of mixture in a pan over medium heat. Add additional salt and pepper if necessary. Take about 2½ tablespoons of the ground meat mixture (kefta) and mold it onto a 6-8-inch skewer to form a log. Repeat until you’ve used all the kefta mixture. Alternatively, form 2 ½ tablespoons into patties, 1½ inches thick. Place the skewers/patties on a plate, cover with plastic wrap and refrigerate until ready to cook.

Heat grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta skewers. Serve immediately with salad greens or yogurt sauce.

What is Kefta?

Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Traditionally, it is grilled over charcoal, but can also be cooked in a cast iron pan. You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.

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  • 1 pound ground lamb (15- to 20-percent fat)
  • 1/4 cup grated yellow onion, with its juices
  • 1/2 packed cup parsley, finely chopped
  • 1/2 packed cup cilantro, finely chopped
  • 1/2 packed cup mint leaves, finely chopped
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 - 1 teaspoon salt
  • 1/2 teaspoon black pepper

Appetizers, Entrees
california lamb, ground lamb, Moroccan Kefta