Lamb Sausage Kefta

Grassy, sweet lamb gets a flavor boost from a warm Moroccan spice mix in this recipe for Lamb Sausage Kefta. Chilling the sausage before cooking helps it hold its shape. As well, the meat stays tender and juicy, and gets nice and browned in the skillet. If you'd like, you can substitute pork in for lamb; the lamb sausage mixture can also be used to make meatballs or burger patties. Serve the kefta with a tzatziki-style dip.

Lamb Sausage Kefta
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Active Time:
30 mins
Total Time:
2 hrs 30 mins


  • 1 pound ground lamb

  • 1 tablespoon finely chopped shallot (from 1 small shallot)

  • 2 teaspoons Moroccan spice mix (such as This Little Goat Went to Morocco Spice Mix) 

  • 1 ½ teaspoons finely chopped garlic (from 2 garlic cloves)

  • ¾ teaspoon kosher salt

  • 3 tablespoons dry red wine

  • 1 tablespoon ice water

  • 3 tablespoons neutral cooking oil (such as canola oil)


  1. Place meat, shallot, spice mix, garlic, and salt in a food processor. Pulse until well combined, about 8 pulses. With machine running, drizzle in wine and ice water; process until well combined and meat is emulsified and smooth, about 1 minute. Transfer mixture to a medium bowl; cover and refrigerate until cold, at least 1 hour or up to 12 hours. Meanwhile, soak 24 (4-inch) bamboo skewers in cold water for 1 hour.

  2. Drain skewers. Scoop cold sausage mixture evenly into 24 portions (about 1 tablespoon, 3/4 ounce each). Shape each portion into a 2-inch-long cylinder around the tip of each skewer. Arrange skewers in a single layer on a rimmed baking sheet. Cover and refrigerate for 1 hour

  3. Heat a large skillet over medium-high. Working in 3 batches, add 1 tablespoon oil to skillet; cook 8 skewers in skillet, rotating often to cook evenly, until browned in spots and a thermometer inserted into thickest portion of meat registers 160°F, 6 to 7 minutes per batch. Serve.

Related Articles