Ingredients
Method
- Preheat your grill or grill pan to medium-high heat.
- In a large bowl, combine ground lamb, minced garlic, grated onion, fresh parsley, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix well until the spices are evenly distributed.
- Shape the lamb mixture into small, oval patties or around metal or wooden skewers. Press firmly to ensure the kebabs hold together during grilling.
- Brush each kebab with olive oil for extra flavor and to prevent sticking.
- Grill the kebabs for 8-10 minutes, turning occasionally, until browned and cooked through. Kebabs are ready when the outside is nicely charred and the inside is juicy.
- Serve hot, garnished with extra fresh parsley and lemon wedges, if desired.
Notes
Lamb kebabs are a beloved staple in Mediterranean cuisine, renowned for their incredible juiciness and versatility. Whether you're firing up the grill for a summer picnic or craving a quick weeknight dinner, lamb kebabs deliver robust flavor and a festive presentation.
For extra tenderness and flavor, use ground lamb with a little fat. If you only find lean ground lamb, add a tablespoon of olive oil or a spoonful of plain yogurt. This keeps the kebabs moist and succulent.
Don’t have lamb? Ground beef, chicken, or turkey make excellent substitutes. If you’d like a vegetarian option, try using a mixture of cooked lentils and finely chopped mushrooms with the same seasonings.
Mixing the ingredients thoroughly—without overworking the meat—results in a unified and tender texture. Wetting your hands slightly makes shaping the kebabs easier and prevents sticking. If you’re using wooden skewers, soak them in water for 20 minutes first to keep them from burning on the grill.
Grill the kebabs over medium-high heat to achieve a nice char outside while keeping the inside juicy. Avoid pressing them down, as this can squeeze out flavorful juices.