Summer grilling is upon us and first on my list of must-make dishes is kebabs! Specially, ground lamb kebabs! They’re tender, juicy, and full of flavor with warm spices, fresh cilantro, and (one of my favorite cheese!) lots of feta.
Kebabs can easily be prepped a day in advance, then grilled to order when your guests arrive. Pair them with any creamy garlicky yogurt sauce (tzatziki, toum, or a simple Greek yogurt and herb sauce). For extra flavor, I’ll top them with pickled red onions and fresh mint. A winning combination of ingredients and so dang delicious!!
Enjoy with warm pita bread, over couscous, or simply alongside other Mediterranean-inspired dishes.
Love lamb as much as we do? Be sure to try one of these easy lamb recipes next: lamb burgers with tzatziki, stuffed tomatoes with ground lamb, or these delicious loaded Greek fries.
What You’ll Need
- Ground lamb
- Fresh cilantro
- Red onion and garlic
- Spices: coriander seeds, cumin seeds, garam masala, kosher salt, and black pepper
- Feta cheese
These don’t require many ingredients, but I assure you there’s a lot of flavor packed in there. For serving, I like to garnish with pickled red onion (though of course thinly sliced raw onion is great too!), fresh mint, and a creamy Greek yogurt sauce, such as tzatziki or toum.
Ingredient Substitutions
Not a fan of lamb? You can use ground beef, chicken, or turkey instead. I love the lightly gamey taste from lamb, though, and think it pairs perfectly with the spices and fresh herbs!
Other variations to try:
- Instead of cilantro, try fresh parsley or basil.
- If you don’t have feta, consider using goat cheese for a tangier taste. Cotija is probably the most similar in texture and taste to feta, though.
How To Make Lamb Kebabs
- Toast the spices in a dry pan until warm and fragrant. Grind with a mortar and pestle until very fine.
- Finely chop cilantro. Place cilantro, red onion, and garlic in a food processor, then pulse until very finely chopped.
- Mix the kebab ingredients. Use your hands to thoroughly mix the ground lamb, cilantro, ground spices, and feta cheese.
- Chill the ground lamb mixture. Once mixed, wrap with plastic wrap and chill in a fridge for 30 minutes.
- Soak the skewers. This is a really important step if using wooden skewers to ensure they don’t catch on fire!
- Assemble, then grill. Divide the mixture evenly into 8 portions, then use your hands to shape into oblong patties around the skewer. Grill for a few minutes on all sides until fully cooked through, then enjoy immediately!
Ari’s Best Tips!
- Soak the skewers! If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes otherwise they’re likely to catch on fire when grilled.
- Once you combine the ground lamb mixture, it really benefits from chilling in a refrigerator for 30 minutes. Skipping this could effect the texture and how well they maintain their shape.
- Try not to over work the mixture, which could yield tough kebabs. When assembling, press firmly to adhere the kebab mixture to the skewer.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the kebab mixture up to 24 hours in advance and store it covered in the refrigerator.
- Leftovers and storage: Leftover cooked kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or grill.
- To freeze: Allow kebabs to cool completely, then remove from the skewers and transfer to an airtight container. Will keep in a freezer for up to 3 months. Thaw overnight in a fridge before reheating gently in an oven or microwave until warm.
To freeze uncooked lamb kebabs: Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator before grilling.
How To Serve
Wrap your kebabs in warm pita bread with a drizzle of tzatziki sauce, chopped tomatoes, and crumbled feta cheese for a classic Mediterranean experience.
They’re also great over a bed of fluffy couscous with roasted vegetables for a complete and satisfying meal. Offer a variety of toppings like grilled peppers, onions, olives, and different dipping sauces, then let your friends and family serve ’em up however they like!
Tender, juicy, and so easy to make! These are going to be on repeat all summer long.
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Juicy Grilled Ground Lamb Kebabs
Equipment
- Wooden or metal skewers
- Grill spray
Ingredients
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 loosely packed cup fresh cilantro
- ¼ medium red onion, thinly sliced
- 2 cloves garlic
- 1 lb ground lamb
- ⅓ cup feta cheese, crumbled
- 2 tsp garam masala
- 1 tsp Kosher salt
- ¼ tsp freshly ground pepper
For serving
- Lime wedges
- Fresh mint
- Thinly sliced red onion
- Greek yogurt garlic sauce
Instructions
- Toast the spices. Place 2 tsp coriander seeds and 1 tsp cumin seeds in a small dry skillet, then set over medium heat. Cook, shaking the pan often, until the spices are fragrant, about 2 minutes. Transfer to a mortar, then finely grind with a pestle. Set aside.
- Make cilantro and onion mixture. Place 1 cup loosely packed cilantro in the bowl of a food processor, then add ¼ red onion thinly sliced and 2 cloves of garlic. Pulse until finely chopped (but not a paste).
- Mix the ground lamb. Place 1 lb ground lamb in a large mixing bowl. Add the cilantro-red onion mixture, the ground spices, ⅓ cup feta cheese, 2 tsp garam masala, 1 tsp Kosher salt, and ¼ tsp black pepper. Use your hands to thoroughly mix, about 2-3 minutes. Cover with plastic wrap, then refrigerate for 30 minutes.
- Soak the skewers. If using wooden skewers, soak in water while the lamb is chilling, for at least 30 minutes. Drain and pat dry.
- Assemble the kebabs. Divide the mixture into 8 equal portions, then roll into round balls. Press a skewer into each portion of meat, then use your hands to press the mixture into a 3-inch oblong shape around the end of the skewer. Repeat until all kebabs are prepped.
- Grill the kebabs. Heat a grill over medium-high heat until it reaches about 400-425F. Coat with grill spray, then carefully add the kebabs to the grill. Cook for about 6 minutes, turning the skewers every 2 minutes until they are browned on all sides and fully cooked. The lamb should register around 155-160F.
- Garnish, then serve! Transfer to a large platter then serve with lime wedges, fresh mint, and thinly sliced red onion. I like to serve Greek yogurt garlic sauce on the side. Enjoy!
Notes
- To make-ahead: You can prepare the kebab mixture up to 24 hours in advance and store it covered in the refrigerator.
- Leftovers and storage: Leftover cooked kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or grill.
- To freeze: Allow kebabs to cool completely, then remove from the skewers and transfer to an airtight container. Will keep in a freezer for up to 3 months. Thaw overnight in a fridge before reheating gently in an oven or microwave until warm.
- To freeze uncooked lamb kebabs: Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator before grilling.
Nutrition
Photography by: Megan McKeehan
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