lamb kebabs

Lamb kebabs recipe with cumin, garlic, and fresh herbs, ready in 25 minutes. Each skewer is juicy with seared edges and a bold, savory aroma.

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Total Time 26

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

lamb kebabs

500 grams ground lamb
1 unit small onion grated
2 clove garlic finely minced
2 tablespoon fresh parsley finely chopped
1 tablespoon fresh mint finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon smoked paprika
1 teaspoon kosher salt
0.25 teaspoon black pepper
1 tablespoon olive oil

Method

Soak wooden skewers (if using) in water for at least 15 minutes. This keeps them from burning under the broiler or on the grill.
In a large bowl, combine ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, salt, and pepper. Use your hands to mix—this helps everything blend better than a spoon.
Shape the mixture into 8 equal portions. Roll each into a tight log, then press gently onto a metal or soaked wooden skewer. Compact them well so they hold together on the grill. If they crack, wet your hands and pinch the cracks closed.
Brush each kebab lightly with olive oil. This helps you get those crispy, browned edges even if you’re using a grill pan inside.
Preheat a grill, grill pan, or broiler over high heat. It’s hot enough when a drop of water sizzles right away.
Cook kebabs for 3–4 minutes per side—don’t move them too soon or you’ll miss out on the sear. When the edges look browned and the kebabs feel springy inside, they’re done.
Rest kebabs for 3–4 minutes before serving. This keeps the juices inside instead of all over your cutting board.

Notes

I grew up watching my dad shape kebabs for summer cookouts—now I make these year-round when I need dinner that doesn’t feel like “leftovers.” Something about the cumin and herbs wakes up ground lamb in a way you don’t get with plain salt and pepper.

Technique that makes a difference

Mix with your hands. You can use a spoon, but using your fingers makes it easier to break up the onion and get the mixture sticky enough to hold together. If you’re shaping and the kebabs start to crack, wet your hands with cold water so they smooth out instead of sticking to you. The water step sounds simple but really helps with these skinny shapes.

Brush with olive oil right before cooking, not earlier. The oil on the outside gives you char, not just flavor. Avoid over-packing the meat on the skewers—looser kebabs cook more evenly inside.

Substitutions and tweaks

No lamb? Try 80/20 ground beef or a 50/50 mix of beef and turkey. Leaner meats get dry fast—if you go that route, add a tablespoon of plain yogurt to keep things moist. I’ve tried these with chicken breast and honestly, the grill taste isn’t as satisfying.

If you want to skip skewers, shape the mixture into small patties and cook them in a hot cast iron pan. You’ll get the same crispy edges, just no stick for dipping into sauces.

Storing and making ahead

Uncooked kebabs can be prepped earlier in the day and kept covered in the fridge for up to 8 hours—just let them sit at room temp 15 minutes before grilling so they cook evenly. Cooked leftovers (if you have any) keep 2 days in the fridge and are good crumbled into a salad or inside a pita the next day.