Lamb Kebabs
Ground lamb kebabs are a juicy, flavor-packed staple of Middle Eastern and Mediterranean cuisine. Made with minced lamb, garlic, onion, warm spices, and herbs like parsley or mint, these kebabs are shaped onto skewers and grilled or broiled until charred and smoky on the outside, tender and juicy on the inside.
What makes lamb kebabs so irresistible is the bold seasoning: cumin, coriander, paprika, and sometimes a pinch of cinnamon or sumac. These spices enhance the natural richness of the lamb without overpowering it. A little olive oil keeps the meat moist, while onion and fresh herbs add brightness.
These kebabs cook fast and are perfect for feeding a crowd. Whether you’re grilling outdoors or cooking indoors on a cast iron skillet, they bring authentic flavor with minimal fuss. Wrap them in warm pita with yogurt sauce, or serve over rice with grilled vegetables and a side of pickles.
Why You’ll Love These Lamb Kebabs
- Quick to prepare and full of bold, rich flavor
- Can be grilled, pan-fried, or broiled
- Naturally low-carb and high-protein
- Great for meal prep or weekend gatherings
- Customizable with your favorite spices and herbs
Pro Tips
- Use high-quality ground lamb with a bit of fat for juiciness
- Don’t overmix the meat—handle gently for the best texture
- Chill the formed kebabs before cooking so they hold their shape
- Soak wooden skewers to avoid burning
- Serve with a squeeze of lemon or a drizzle of tahini sauce
Serve With:
- Warm pita or lavash
- Tzatziki or garlic yogurt sauce
- Cucumber tomato salad
- Pickled onions or turnips
- Herbed couscous or rice pilaf
Lamb Kebabs
Ingredients
- 2 lbs Ground Lamb
- ½ Cilantro bunch Chopped
- 3 Scallions Thinly sliced
- 3 Garlic Cloves Minced
- ½ teaspoon Ground Coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground Black peppercorns
- 1 teaspoon Paprika
- Salt to taste
Instructions
- Combine the ground lamb, cilantro, scallions, garlic, coriander, cumin, pepper, paprika and salt in a large mixing bowl and mix. Refrigerate the ground lamb mixture, covered, for 1 hour.
- Grill a little portion of the meat mixture to test for seasoning, adding salt and pepper if necessary
- Lightly wet your hand. Mold the lamb mixture onto each skewers. Each tube will be 12 to 14 inches long. Suspend the finished kebabs between 2 foil-wrapped bricks until ready to grill or arrange on a rimmed baking sheet lined with plastic wrap.
- When ready to cook, arrange the 2 aluminum-foil-wrapped bricks on the hot grill. Suspend the kebabs between the bricks and grill until sizzling and golden brown, 4 to 6 minutes per side. The meat will be nicely browned and firm to the touch. If you don’t have bricks and you wish to grill directly on the grate, scrub the grate well with a wire brush and generously oil before placing the kebabs on it.
- Serve with the pita bread, chutney, sliced onion, and lemon wedges, if desired.