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lamb kebabs

The Best Lamb Kebabs

5 from 1 vote
Make restaurant-quality Lamb Kebabs at home with this simple ground meat recipe. Perfectly charred, juicy, and packed with Mediterranean flavors, ready in under 30 minutes.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound ground lamb 80/20 fat ratio preferred
  • 1 medium yellow onion Grated and squeezed completely dry
  • 3 cloves garlic Finely minced
  • ¼ cup fresh flat-leaf parsley Finely chopped
  • 2 tablespoons fresh mint Finely chopped
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper Freshly ground

Equipment

  • 6 flat metal skewers Prevents meat from spinning
  • 1 Box grater For grating the onion
  • 1 kitchen towel For squeezing onion dry
  • 1 Grill or grill pan For cooking the skewers

Method
 

  1. Grate the yellow onion on a box grater, place it in a kitchen towel, and squeeze out all the excess liquid.
    squeezing grated onion for lamb kofta
  2. Place the drained onion, ground lamb, garlic, herbs, and spices in a large bowl and mix gently with your hands.
    mixing lamb kofta meat and spices
  3. Cover the bowl and refrigerate for 20 minutes to firm up the fats.
  4. Divide the meat into 4 or 6 equal portions and mold them firmly around flat metal skewers.
    molding lamb kofta around metal skewers
  5. Grill the skewers over medium-high heat for about 8 minutes, turning occasionally until charred and cooked through.
  6. Remove from the grill, let rest for 3 minutes, and serve warm with flatbreads.

Nutrition

Serving: 200gCalories: 320kcalCarbohydrates: 4gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 650mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Keep your hands slightly wet with cold water when shaping the meat to prevent sticking. Store leftovers in an airtight container in the fridge for up to three days.

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