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lamb kebabs — Mediterranean Diet Hub

lamb kebabs

Lamb kebabs recipe with juicy grilled skewers, ready in under 30 minutes. Serve over pita or salad for a no-fuss meal full of flavor and protein.
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Total Time 31 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

kebabs
  • 500 g ground lamb
  • 2 tablespoon finely chopped fresh parsley
  • 2 tablespoon finely chopped red onion
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon fine salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil
yogurt sauce
  • 1 cup plain yogurt Greek or regular
  • 0.5 unit lemon juice only
  • 0.5 clove garlic finely grated
  • 0.5 teaspoon salt
  • 1 tablespoon chopped fresh mint

Method
 

Kebabs
  1. Soak wooden skewers in water for 15 minutes if using, so they don’t burn on the grill.
  2. Combine ground lamb, parsley, red onion, cumin, coriander, smoked paprika, salt, pepper, and olive oil in a large bowl. Use your hands (really, it mixes better than a spoon) until everything looks evenly tinted and sticky.
  3. Divide the mixture into 8 portions. With damp hands, form each into a long oval shape around the skewer. Press firmly—loose kebabs fall apart on the grill.
  4. Heat a grill pan or outdoor grill over medium-high until just smoking. No oil needed—the lamb does the work.
  5. Grill kebabs 4–5 minutes per side, turning once, until well browned at the edges and cooked through. Look for juices starting to run clear.
Yogurt sauce
  1. Stir together yogurt, lemon juice, garlic, salt, and mint in a small bowl. Taste, then add a pinch more salt if you like it punchier. Refrigerate while you grill.
Serving
  1. Serve the hot kebabs straight off the grill with yogurt sauce on the side. I usually pile everything on a platter with toasted pita, sliced red onion, and tomato—anything you’d stuff in a wrap works here.

Notes

I run to this recipe when I want something fast but a little special—the charred lamb and the cool yogurt together just do it for me. I started making these on busy weeknights and now it’s a regular, even in summer.

What actually helps

Don’t rush mixing the lamb. Mixing by hand until it feels sticky makes the kebabs stay together—just stirring with a spoon won’t cut it. If your skewers are wood, soaking them really matters: ten minutes is better than nothing, but longer is safer. I use metal when I can find them.
If your mixture feels soft or you’re nervous about them falling apart, refrigerate the shaped kebabs for 10–15 minutes. (This sounds fussy, but it makes grilling less stressful.)
Always check heat before you put meat on: I drip a little water on the pan—if it sizzles and vanishes in a second, you’re ready.

Substitutions & variations

These work well with ground beef or a half-and-half mix of lamb and beef if you want to stretch your budget. Turkey is too lean here—results turn out dry. For herbs, swap out mint for dill or cilantro in the sauce for a twist.
Pita isn’t mandatory—these go right onto a salad, or stuff into lettuce wraps if you’re skipping bread.

Storage and prep ahead

I make the kebabs up to a day ahead and keep them uncooked (tightly wrapped) in the fridge. Sauce keeps well for 2 days. Leftovers? Slice up cold kebabs and throw on a grain bowl for lunch.