Go Back
ground lamb kebabs

Ground Lamb Kebabs

Juicy, spiced kofta-style ground lamb kebabs grilled on skewers in about 15 minutes — a quick, Middle Eastern-inspired weeknight dinner.
Print Recipe Pin Recipe
Cook Time 6 minutes
Resting Time 5 minutes
Total Time 11 minutes
Servings: 8 skewers
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground lamb 20% fat
  • 1 onion grated
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1 1/2 tsp salt
  • handful fresh parsley chopped
  • handful fresh dill chopped
  • 1 tbsp cold water optional, to help bind the mixture

Equipment

  • Skewers metal or bamboo; soak bamboo skewers in water 30 min
  • Gas grill preheat to medium-high
  • Instant-read thermometer to check for 160°F internal temperature
  • Large mixing bowl for combining the meat mixture

Method
 

  1. Prep the skewers: If using bamboo skewers, soak them in water for 30 minutes so they don't burn on the grill. Metal skewers can be used straight away.
  2. Mix the meat: In a large bowl, combine the ground lamb with the grated onion, minced garlic, parsley, dill, cumin, paprika, black pepper, and salt. Mix gently by hand until just combined, adding the cold water if you want extra binding; do not overwork the meat.
  3. Shape the kebabs: Divide the mixture into 16 equal portions. Wet your hands with water if the mixture sticks, then shape two portions around each skewer into an oblong about 1 inch thick, spaced 1-2 inches apart.
  4. Grill: Preheat a gas grill to medium-high, creating a direct-heat zone for searing and a cooler zone for finishing. Grill the skewers for about 6-10 minutes total, turning every few minutes for even color, until an instant-read thermometer reads 160°F at the thickest part.
  5. Rest and serve: Rest the kebabs for about 5 minutes off the heat so the juices redistribute. Serve with tzatziki or tahini sauce, warm pita, and a cucumber-tomato-parsley salad.

Notes

Choose ground lamb with about 20% fat (or a similar-fat ground beef substitute) for the juiciest, most tender kebabs. The 6-10 minute grill time is an estimate that depends on thickness and grill heat — always confirm doneness with an instant-read thermometer reading 160°F at the thickest part rather than relying on time alone. This recipe divides into 16 portions shaped two per skewer, making 8 skewers total; adjust portion size if you prefer fewer, larger kebabs. Metal skewers heat evenly and are reusable; if using bamboo, soak them in water for 30 minutes first so they don't scorch on the grill. The mixture can be made ahead and refrigerated for 1-2 days, or shaped onto skewers and frozen on a tray until solid, then bagged for longer storage — thaw overnight in the fridge before grilling. Leftover cooked kebabs keep in an airtight container in the fridge for 3-5 days. No calorie information was provided in the source article, so the Calories field has been left blank rather than estimated.