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lamb kebabs
Lamb kebabs for a juicy, aromatic meal in minutes. Discover this Mediterranean recipe that’s quick, healthy, and full of flavor.
Ingredients
Method
- Soak the wooden skewers in water for at least 20 minutes. This prevents them from burning while grilling.
- In a large bowl, combine the ground lamb, minced garlic, red onion, fresh parsley, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well until everything is evenly incorporated.
- With wet hands, divide the meat mixture into 8 equal portions and shape each one tightly around a wooden skewer, forming elongated kebabs.
- Brush each kebab lightly with olive oil to help them brown and stay juicy.
- Preheat your grill, grill pan, or broiler to medium-high heat. Cook the kebabs for about 10–12 minutes, turning occasionally, until browned on all sides and cooked through.
- Transfer the lamb kebabs to a platter, garnish with extra chopped parsley, and serve hot with lemon wedges or your favorite sides.
Notes
Lamb kebabs are a beloved favorite across many Mediterranean and Middle Eastern tables. Their popularity comes not only from their bold flavors but also from their incredible versatility—whether hosting an outdoor barbecue or aiming for a quick weekday meal, lamb kebabs make an impressive yet fuss-free option.
To ensure juicy and flavorful results, always soak wooden skewers in water for at least 20 minutes. This simple step prevents burning and makes grill handling easier. If you don’t have ground lamb on hand, a blend of beef and lamb or even ground turkey can work beautifully. Just remember, lamb offers that signature depth and richness that truly sets this dish apart.
Finely chopping the onions and parsley helps them blend seamlessly into the meat, avoiding large chunks that could break the kebabs apart during grilling. Wetting your hands when shaping the kebabs keeps the mixture sticky and easier to mold—this trick really makes a difference for even, well-formed skewers.
If you’re looking to amp up the flavor, consider adding a dash of sumac or a pinch of chili flakes for extra zest and heat. For an herbaceous twist, chopped mint or cilantro can be mixed in with the parsley. Spice blends like ras el hanout or garam masala can add exciting variations as well.
