Mediterranean Ground Lamb Kebabs
These ground lamb kebabs are juicy, flavorful, and packed with bold spices and fresh herbs in every bite. Made with a delicious combination of ground lamb and beef, these homemade kebabs are grilled to smoky perfection for the ultimate easy dinner. Serve them with rice or in a wrap, with a fresh onion salad for the perfect complete meal.
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.