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lamb kebabs

lamb kebabs

Lamb kebabs: discover how to prepare these juicy, flavorful spiced skewers with an easy, healthy recipe perfect for any occasion.
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Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 500 g ground lamb choose lean for a lighter version
  • 0.5 unit onion grated
  • 2 cloves garlic minced
  • 0.5 cup fresh parsley finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 unit bamboo skewers soaked in water

Method
 

  1. Preheat your grill or broiler to high. If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning.
  2. In a large bowl, combine ground lamb, grated onion, minced garlic, parsley, cumin, coriander, paprika, cinnamon, salt, pepper, and olive oil. Mix well until all ingredients are evenly incorporated.
  3. With wet hands, divide the mixture into 8 equal portions and shape each portion around a skewer to form long, evenly sized kebabs.
  4. Place the kebabs on a tray. If possible, let them rest in the refrigerator for 15-20 minutes—this helps them hold their shape on the grill.
  5. Grill the kebabs over high heat, turning occasionally, for about 10-12 minutes, or until nicely browned and cooked through.
  6. Serve the lamb kebabs hot, garnished with fresh parsley and lemon wedges if desired. Enjoy!

Notes

Lamb kebabs are a true staple in Middle Eastern cuisine and beloved worldwide for their juicy, spiced flavor and incredible versatility. Whether you're grilling for a summer barbecue, meal-prepping for a weeknight dinner, or looking for an appetizer that stands out, lamb kebabs are easy to adapt and always satisfying.

Essential Tips for Perfect Lamb Kebabs

  • Choose your lamb wisely: Opt for ground lamb with moderate fat content. Too lean, and your kebabs could dry out; too fatty, and they can fall apart on the grill. Around 15-20% fat is ideal for flavor and juiciness.
  • Keep the mixture cool: Chilling the kebab mixture before shaping and grilling helps it hold together better, preventing crumbling during cooking.
  • Wet your hands when shaping the kebabs to stop the lamb from sticking. If you're short on time, a light oil on your palms also works.
  • Don’t overwork the meat: Mix until just combined to preserve tenderness.

Flavor Variations & Ingredient Swaps

  • No lamb? Substitute with ground beef or chicken for a different twist. Just adjust grilling times as needed.
  • Add finely diced red bell pepper or a pinch of chili flakes for extra color and a bit of heat.
  • Swap parsley for mint or cilantro for a unique herbaceous note.

Technique Insights

  • Uniform shaping is key: Make each kebab the same thickness for even cooking. Rolling the kebabs between your palms or shaping them on a flat surface ensures consistency.
  • Use double skewers if you're worried about kebabs spinning during grilling—this keeps them stable for perfect grill marks.
  • If cooking indoors, a grill pan or broiler set to high works great; just line the pan with foil for easy cleanup.

Serving Ideas & Complements

  • Serve lamb kebabs with toasted pita, tzatziki, or a fresh tomato-cucumber salad for a balanced meal.
  • They pair beautifully with couscous or rice pilaf, and a squeeze of lemon brightens up all the flavors.
  • Leftovers are delicious in wraps or tossed over a bed of leafy greens for a next-day lunch.
No matter how you serve them, these lamb kebabs are sure to be a crowd-pleaser—simple, full of flavor, and endlessly customizable to your taste and pantry ingredients!