Lamb Kebabs
I love making these Lamb Kebabs because they're juicy, flavorful, and way easier than most people think. The lamb is tender and packed with fresh mint and warm spices that make it taste aromatic and rich. The spiced yogurt sauce is cool and tangy, making every bite feel balanced and not too heavy. I love making them for Fourth of July barbecues, tailgating parties, and anytime I'm grilling because they always disappear fast. They keep in the fridge for 3 days and freeze beautifully for up to 3 months.
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 pound ground lamb
- 2 tablespoons coriander finely chopped
- 1 tablespoon mint finely chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the spiced yogurt:
- ½ teaspoon salt
- 1 cup Greek yogurt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
To serve:
- Flatbreads
- Lettuce
- Cherry tomatoes halved
- Red onion
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until soft and golden, about 5–7 minutes. Let cool slightly.1 tablespoon olive oil, ½ cup onion, 2 cloves garlic
- In a large mixing bowl, combine ground lamb, coriander, mint, cumin, salt, and pepper. Add the sautéed onion and garlic. Mix with a spoon, then use your hands to knead until smooth and evenly combined.2 tablespoons coriander, 1 tablespoon mint, 1 teaspoon ground cumin, Salt and pepper
- Divide the lamb mixture into 6 equal portions. Mold each portion around a skewer, shaping it into a long cylinder. Roll gently on a board to smooth and firm. Refrigerate for up to 2 hours if needed to help them hold shape.1 pound ground lamb
- Preheat a grill or griddle pan to high heat. Lightly brush the kebabs with oil and cook for 8–10 minutes, turning often, until browned on all sides and cooked through. Reduce the heat if they brown too quickly.
- In a small bowl, stir together the Greek yogurt, salt, cumin, paprika, and black pepper until smooth.½ teaspoon salt, 1 cup Greek yogurt, ½ teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon black pepper
- Serve the lamb kebabs warm on flatbreads with lettuce, cherry tomatoes, and red onion. Drizzle with the spiced yogurt sauce or serve it on the side for dipping.Flatbreads, Lettuce, Cherry tomatoes, Red onion
Notes
I've got a few tips to help you get the best results every time you make these lamb kebabs at home:
Soak wooden skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling so they don't burn or catch fire on the grill.
Cool the aromatics first: Let the sautéed onion and garlic cool slightly before mixing them into the lamb so they don't cook the meat prematurely or make the mixture too warm to handle.
Knead until smooth: Use your hands to knead the lamb mixture until it's smooth and evenly combined so the kebabs hold together on the skewers and don't fall apart during grilling.
Chill for better shaping: Refrigerate the shaped kebabs for up to 2 hours before grilling if you have time, because it helps them firm up and hold their shape better when they hit the heat.
Turn frequently: Rotate the kebabs every 2 to 3 minutes while grilling so they cook evenly on all sides and develop a nice char without burning.
Store separately: Keep the cooled kebabs and yogurt sauce in separate airtight containers in the fridge for up to 3 days. You can also freeze the kebabs for 2 to 3 months, thaw them overnight in the refrigerator, and reheat them in a low oven or on the stovetop.
Nutrition
Calories: 269kcalCarbohydrates: 4gProtein: 17gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 57mgSodium: 253mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 126IUVitamin C: 2mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!