lamb kebabs
Lamb kebabs: discover how to prepare these juicy, flavorful spiced skewers with an easy, healthy recipe perfect for any occasion.
Ingredients
Method
- Preheat your grill or broiler to high. If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning.
- In a large bowl, combine ground lamb, grated onion, minced garlic, parsley, cumin, coriander, paprika, cinnamon, salt, pepper, and olive oil. Mix well until all ingredients are evenly incorporated.
- With wet hands, divide the mixture into 8 equal portions and shape each portion around a skewer to form long, evenly sized kebabs.
- Place the kebabs on a tray. If possible, let them rest in the refrigerator for 15-20 minutes—this helps them hold their shape on the grill.
- Grill the kebabs over high heat, turning occasionally, for about 10-12 minutes, or until nicely browned and cooked through.
- Serve the lamb kebabs hot, garnished with fresh parsley and lemon wedges if desired. Enjoy!
Notes
Lamb kebabs are a true staple in Middle Eastern cuisine and beloved worldwide for their juicy, spiced flavor and incredible versatility. Whether you're grilling for a summer barbecue, meal-prepping for a weeknight dinner, or looking for an appetizer that stands out, lamb kebabs are easy to adapt and always satisfying.
Essential Tips for Perfect Lamb Kebabs
- Choose your lamb wisely: Opt for ground lamb with moderate fat content. Too lean, and your kebabs could dry out; too fatty, and they can fall apart on the grill. Around 15-20% fat is ideal for flavor and juiciness.
- Keep the mixture cool: Chilling the kebab mixture before shaping and grilling helps it hold together better, preventing crumbling during cooking.
- Wet your hands when shaping the kebabs to stop the lamb from sticking. If you're short on time, a light oil on your palms also works.
- Don’t overwork the meat: Mix until just combined to preserve tenderness.
Flavor Variations & Ingredient Swaps
- No lamb? Substitute with ground beef or chicken for a different twist. Just adjust grilling times as needed.
- Add finely diced red bell pepper or a pinch of chili flakes for extra color and a bit of heat.
- Swap parsley for mint or cilantro for a unique herbaceous note.
Technique Insights
- Uniform shaping is key: Make each kebab the same thickness for even cooking. Rolling the kebabs between your palms or shaping them on a flat surface ensures consistency.
- Use double skewers if you're worried about kebabs spinning during grilling—this keeps them stable for perfect grill marks.
- If cooking indoors, a grill pan or broiler set to high works great; just line the pan with foil for easy cleanup.
Serving Ideas & Complements
- Serve lamb kebabs with toasted pita, tzatziki, or a fresh tomato-cucumber salad for a balanced meal.
- They pair beautifully with couscous or rice pilaf, and a squeeze of lemon brightens up all the flavors.
- Leftovers are delicious in wraps or tossed over a bed of leafy greens for a next-day lunch.
