Turn your kitchen into a Middle Eastern café with these perfectly seasoned Ground Lamb Kabobs.
Ground lamb kabobs are one of my all-time favorites. They’re pretty decadent, both calorically and price-wise—lamb isn’t exactly the cheapest meat out there. Still, every time I make them, I’m transported straight back to a little hole-in-the-wall Middle Eastern restaurant I used to frequent in the Twin Cities. Their simple menu was filled with all the good stuff: falafel, chicken shawarma, and, of course, lamb kabob.
Maybe it’s the rose-tinted glasses talking, but no kabob has quite measured up since. My nostalgia runs deep, so eventually, I had to try to make my own. And you know what? I think I’ve come close with this recipe.
My lamb kabob brings those same flavors home—warm spices, a decent amount of garlic, and that melt-in-your-mouth tenderness that only lamb can bring. It’s surprisingly simple, too. I’ve made them for an easy weeknight meal and for Middle East feasts with friends. You basically mash everything together—the onion, garlic, and spices—then shape it around the skewer. Think of it as the best hamburger you’ve ever had on a stick. And whether you enjoy this kabob on a skewer or over a bed of rice and some pita, you’re in for a treat.
Go easy on the mix
Maybe it’s my OCD, but I tend to overmix things—from doughs to ground meat. It’s because of such a frustrating pattern that I’ll actually set a timer for myself. Yes, it’s that big of a deal. Take this recipe, for instance. If you overmix the lamb, you run the risk of making the meat tight and rubbery. Why is that? Honestly, I didn’t know for the longest time, so I looked it up. Apparently, overmixing meat activates a protein called myosin, which makes it tough rather than tender.
All this to say, you want to combine the ingredients gently until all the garlic, onions, parsley, and spices are evenly distributed. Between the moisture from the garlic and onion and the fat from the lamb, there’s no need to overmix. Your kabobs will stay nice and juicy!
How do I store leftovers?
Refrigerate leftover kabob in an airtight container for up to 4 days. I also like making extra kabobs and freezing them for later meals. Simply wrap them in foil and then put the kabobs in a freezer-safe bag or container. They should be good for up to 2 months.
However you store them, reheat the kabobs in your oven at 375°F for 8–10 minutes, turning halfway through. For frozen kabobs, I recommend letting them thaw overnight first. They’ll cook more evenly.
Serving suggestions
I like serving my kabobs with some homemade hummus along with a side of tahini and falafel. And let’s not forget a bed of Baked Rice—add some saffron or sumac to get more Middle Eastern flavor. And while it’s more on the Greek side of things, Marinated Feta Cheese complements these kabobs quite well, as does this Cucumber And Tomato Salad.
Ground Lamb Kabobs
Ingredients
- 8 bamboo skewers soaked in water for at least 30 minutes
- 2 pounds ground lamb
- 1/4 cup grated onion
- 3 garlic cloves minced
- 1 1/2 tablespoons fresh parsley finely chopped (plus more for garnish)
- 1 pinch allspice
- 1 pinch nutmeg
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place 8 bamboo skewers in water and let them soak for at least 30 minutes to prevent burning on the grill.
- In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, allspice, nutmeg, ground cumin, salt, and black pepper. Mix gently with your hands until just combined; do not overmix to keep the kabobs tender.
- Divide the meat mixture into 8 equal portions and shape each portion around a soaked skewer into a long oval shape.
- Preheat your grill to medium-high and lightly oil the grates. Grill the kabobs for about 3-4 minutes per side until they reach an internal temperature of 160°F.
- Remove and let rest for a few minutes before garnishing with parsley. Serve warm with pita bread and your preferred fixings or alongside Middle Eastern sides.
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