Valentina Ablaev
TheseMediterranean-inspired ground lamb kebabs are the perfect homemade entrée for dinner! Juicy kebabs packed with bold spices and fresh herbs, then grilled to smoky perfection. These kebabs are a true fan favorite, and the combination of lamb and ground beef creates a flavorful protein you won’t want to skip.
The Best Ground Lamb Kebabs
When it comes to a Summer dinner, you can’t beat homemade kebabs. Just like our ground beef kefta, these Mediterranean kebabs are made with ground meat and shaped into the perfect kebab. Ground meat not your favorite? You can also make the perfect grilled chicken kabobs with cubed meat.
Why You’ll Love This Dish
- Meal prep friendly. This is the perfect recipe to make ahead and enjoy as a quick lunch throughout the week.
- Healthy cooking. Homemade lamb kebabs are packed with protein and make for a lean entree you will absolutely love.
- Summer recipe. You can’t beat a grilling recipe in the summer! The best part is you get to keep your kitchen clean!
Ingredients for the Best Ground Lamb Kebabs
- Veggies – Grated onion is a key ingredient in kebabs, adding moisture and helping the meat stick together.
- Seasoning – A Mediterranean spice mix of paprika, coriander, cumin, salt, and ground black pepper.
- Herbs – Fresh herbs add a great flavor to these kebabs. We love a mix of fresh parsley and fresh cilantro to boost the flavor.
- Ground lamb – A juicy choice of meat that has a unique flavor you are sure to love!
- Ground beef – 80/20 ground beef mixes perfectly with ground lamb, complementing the flavors without overpowering the meat mixture.
- Onion salad – We love to serve these kebabs with a fresh onion salad. The crunch and vinegary onions complement the meat perfectly.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Metal skewers are great for making kebabs from scratch.
- Use an instant-read meat thermometer to check your meat for doneness.
Can You Make Kebabs Without a Grill?
Kebabs get their iconic smoky flavor from grilling, but what if you don’t have a grill? The best way to make kebabs without a grill is to use a cast-iron pan. The cast iron gives the kebabs that smoky flavor and incredible sear.
Expert Tips for Making Ground Lamb Kebabs
- Mixed meats: Using a combination of lamb and beef creates a more tender kebab while balancing the rich flavor of the lamb.
- Don’t overwork the meat. When mixing the ground meat, be careful not to overmix, as that will result in a tough kebab. Mix until everything is just incorporated and set aside.
- Chill the meat. Though this step may seem unnecessary, chilling the meat before shaping is crucial for the flavor and making the kebabs easier to shape.
- Easy shaping. Wetting your hands helps keep the meat from sticking to them as you shape those perfect kebabs.
How to Make Ground Lamb Kebabs (The Easy Way)
Numbered Instructions on how to make the recipe.
- Make the herb blend. In a food processor, pulse the grated onion, garlic, seasoning, and fresh herbs until smooth.
2. Prepare the lamb mixture. In a large bowl, combine all of the ingredients until well mixed. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
3. Shape the kebabs. Lightly wet your hands with cold water, then form the meat mixture into long, sausage-shaped kebabs around the skewers, pressing firmly to hold them together.
4. Grill the kebabs. Cook for 3–4 minutes per side, turning until the kebabs are cooked through and nicely charred.
How Long Should You Cook Lamb Kebabs?
Lamb is cooked through at 160°F, and ground beef at 165°F. For these kebabs, cook until the internal temperature reaches 165°F. You can test this using an instant-read thermometer.
What to Serve with Ground Lamb Kebabs
- Mediterranean bowl: These kebabs make the perfect protein for a bowl! Serve kebabs on fluffy white rice, then top with a fresh tomato salad and a drizzle of creamy tzatziki sauce.
- Wrap: Serve kebabs in a homemade pita bread, topped with fresh veggies and a side of homemade hummus!
Store & Reheat
- Storage. Keep leftovers stored in an airtight container and in the refrigerator for up to 3 days for peak freshness.
- Reheat. Warm up leftover kebabs on a skillet to preserve that sear and reheat the center.
- Freeze. Lamb kebabs are great to store in the freezer. Arrange the cooled lamb kebabs in a freezer-safe container and freeze for up to 3 months.
Reheat: Warm up the kebabs on a skillet over low-medium heat until warmed through.
More Ground Meat Recipes
If you enjoyed this lamb kebab recipe, be sure to try our other easy ground meat recipes; here are some of our favorites:
If you tried this lamb kebabs recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Mediterranean Ground Lamb Kebabs
Ingredients
- 1 medium onion grated on the protruding holes of a box grater
- 4 garlic cloves
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp coriander
- 1/2 tsp cumin
- 1/4 cup lightly packed cilantro
- 1/4 cup lightly packed parsley
- 1 pound ground lamb
- 1 pound ground beef 80/20
- 2 Tbsp oil
- 1 Tbsp water
- onion salad for serving
Instructions
- Prepare the herb mixture. In a food processor, blend grated onion, garlic, seasoning, cilantro, and parsley.
- Make the meat mixture. In a bowl, combine all the herb mix, ground meats, oil, and water. Allow the mixture to sit in the fridge for at least one hour (or overnight).
- Shape kebabs. Wet your hands with cold water. Take the meat and form long, about 1-inch-thick sausage shapes around skewers, pressing firmly so the meat doesn’t break apart.
- Prep the grill. Preheat the grill to medium-high heat and oil the grill grates.
- Cook kebabs. Cook 3–4 minutes per side. Rotate until nicely charred.
- Serve with fresh onion salad, and enjoy friends!
Notes
- Use a blend of meats. Combining lamb and beef creates a juicy, tender kebab while mellowing the richness of the lamb for a perfectly balanced flavor.
- Mix gently. Avoid overworking the meat mixture, as this can make the kebabs dense and tough. Mix just until the ingredients are evenly combined.
- Chill before shaping. Letting the meat mixture rest in the refrigerator helps the flavors develop and makes the kebabs easier to form around the skewers.
- Keep your hands wet. Lightly wetting your hands with cold water prevents the meat from sticking and helps you shape smooth, uniform kebabs with ease.
