Celery Free Moroccan Lamb Kefta Skewers
These boldly spiced lamb skewers are the kind of dish that makes a backyard grill feel like a street food stall in Marrakech. Ground lamb gets packed with grated onion, garlic, fresh parsley, cilantro, and a warming lineup of cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne — every bite is deeply aromatic and just the right amount of fiery. The whole blend comes together with your hands, which sounds simple but is genuinely the best way to get the spices evenly worked through the meat so nothing tastes one-note. A short rest in the fridge before grilling is the small step that keeps everything clinging to the skewer instead of falling apart over the flames. High heat and a few turns give you those irresistible char marks on the outside while the inside stays juicy and rich. There's no celery hiding anywhere in this recipe — no mirepoix base, no celery seed in a spice blend, nothing — so it's a genuinely worry-free option for anyone navigating that allergy at a cookout. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a showstopper that looks like it took far more effort than it did.
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Learn more →Ingredients
4 servings
For the kefta
- 1 ½ lb ground lamb
- ¼ cup yellow onion, grated
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp extra virgin olive oil
For grilling
- 1 tbsp extra virgin olive oil, for brushing the grill
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 30 minutes so they don't char on the grill.
- 2
In a large mixing bowl, combine the ground lamb, grated onion, garlic, parsley, cilantro, cumin, coriander, turmeric, cinnamon, smoked paprika, cayenne, salt, black pepper, and 1 tbsp olive oil. Mix with your hands until the spices and aromatics are evenly distributed throughout the meat, about 1–2 minutes — the mixture should feel cohesive and slightly tacky.
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