lamb kebabs

Lamb kebabs bring Mediterranean flavor fast—juicy, spiced skewers ready in 31 minutes and finished with a cool yogurt sauce.

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Total Time 31

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

kebabs

500 g ground lamb
0.5 unit small red onion finely minced
2 clove garlic crushed or minced
2 tablespoon fresh parsley chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground cinnamon
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon olive oil

yogurt sauce

150 g plain yogurt preferably Greek
0.5 unit lemon juice and zest
1 tablespoon fresh mint chopped
1 clove garlic very finely minced
0.25 teaspoon salt

Method

Kebab mixture

In a large bowl, combine ground lamb, onion, garlic, parsley, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Mix well using your hands until everything is evenly incorporated.
Shape the meat mixture into 8 small logs or ovals. Press firmly to help them hold their shape. Thread each log onto a skewer; if using wooden skewers, soak them in water for 15 minutes before to keep them from burning.

Cook the kebabs

Heat a grill pan or skillet on medium-high until hot enough that a drop of water sizzles. Brush the pan lightly with olive oil.
Add the kebabs and cook for 7–8 minutes, turning every couple minutes, until they have a deep brown crust and feel just firm to the touch.

Yogurt sauce

While the kebabs cook, mix Greek yogurt, lemon juice and zest, mint, minced garlic, and salt in a small bowl. Stir until smooth. Taste and add a little more lemon if you want extra tang.

Serve the lamb kebabs hot, topped with yogurt sauce and extra herbs or a squeeze of lemon. Good with flatbread and sliced cucumbers on the side.

Notes

I lean on lamb kebabs when I want something satisfying but don’t want to fuss. The flavor payoff compared to the effort is unbeatable, and cleaning up is a breeze—no splatters on the stovetop if you use a grill pan or cook outdoors.

How I make the kebabs work (even on a weeknight)

If you’ve ever grilled ground meat and had it fall apart, you know the frustration. The trick: squeeze the mixture together until it feels firm—almost sticky. Soft hands, but a steady squeeze. If your lamb is very lean, mix in a tablespoon of olive oil to help it hold.

I always divide the salt—add half before shaping, then sprinkle more just before grilling. It keeps the outside nicely seasoned without the inside getting overly salty.

Don’t skip soaking wooden skewers if you cook over flame or grill—they really do catch fire faster than you think.

Easy swaps and tweaks

This recipe works with ground beef or turkey if lamb isn’t your thing. Aim for meat with at least 15% fat or it’ll dry out. Sometimes I use dried mint if I run out of fresh—just a generous pinch, crushed in your fingers.

No grill pan? A regular nonstick skillet works. You’ll miss the grill marks but the flavor holds up. I don’t recommend using only Greek yogurt made from skim milk—go for regular or full-fat so it doesn’t break when you mix in lemon.

Save time, eat leftovers

These kebabs are a meal-prep dream. I shape and chill them in the fridge up to a day ahead. Cooked, they’ll keep airtight for three days; reheat gently or crumble into salad bowls for lunch. The yogurt sauce holds fine in the fridge for two days, just give it a stir before serving.