lamb kebabs
Lamb kebabs: healthy, protein-rich skewers. Discover a light version with Mediterranean spices, perfect for quick, tasty meals!
Ingredients
Method
- Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes.
- In a large bowl, combine the ground lamb, grated onion, minced garlic, parsley, cumin, coriander, paprika, cinnamon, sea salt, black pepper, olive oil, lemon zest, and juice. Mix well until all ingredients are evenly incorporated.
- Divide the mixture into 8 equal portions. With wet hands, form each portion around a skewer, shaping into elongated, even kebabs.
- Lightly oil the grill grates. Place the lamb kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until nicely browned and cooked through.
- Remove from the grill, rest for a couple of minutes, then serve with fresh herbs, grilled vegetables, or a yogurt dip if desired.
Notes
Lamb kebabs are a staple in many Mediterranean and Middle Eastern kitchens for good reason—they’re incredibly versatile, easy to put together, and always a crowd-pleaser. Whether you want a quick weeknight dinner or something a little more special for entertaining, these skewers can fit any occasion.
Handy Tips for Perfect Lamb Kebabs
- Choose lean ground lamb for a lighter kebab, but keep a little fat for succulence. Too lean, and they may turn dry.
- If you can’t find ground lamb, a mix of ground beef and ground pork makes a worthy substitute, though the flavor profile will change. You can even try ground turkey for a lighter twist!
- To prevent sticking and keep the kebabs moist, don’t overwork the meat—mix just until combined and shape gently with damp hands.
- Letting the seasoned lamb mixture rest in the fridge for 20 minutes helps the flavors meld and makes the kebabs easier to shape.
- Wooden skewers should always be soaked in water for at least 15 minutes to prevent burning on the grill.
Preparation Techniques for Best Results
- Grate the onion finely—it adds both moisture and sweetness, distributing flavor evenly throughout the kebab.
- For extra tenderness and flavor, try marinating the formed kebabs in the fridge, covered, for up to an hour before grilling.
- If you don’t have a grill, these kebabs cook perfectly in a hot oven (on a lined baking sheet at 220°C/425°F), or on a stovetop grill pan for 10-12 minutes.
Serving Suggestions and Tasty Variations
- Serve your kebabs with a side of garlicky yogurt sauce or a fresh cucumber tzatziki for a cooling contrast.
- Pile the kebabs into warm pita bread with chopped tomatoes, onions, and salad greens for a handheld meal.
- Add chopped mint or cilantro to the lamb mix for a brighter flavor, or a pinch of chili flakes for gentle heat.
- For a vegetarian spread, pair with grilled eggplants, bell peppers, and fluffy couscous or herbed rice.
