Best Lamb Kebabs – Easy dinner in 30 minutes

Are you looking for a delicious and nourishing family dinner? Try this easy-to-make lamb kebab recipe! Made with ground lamb and a Middle Eastern spice mix, they’re absolutely bursting with flavor.  Serve them alongside our easy carrot and rice and cacik for a complete meal that’s ready in no time.

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝

These Turkish lamb skewers are a family favorite! They’re delicious, juicy, and easy to prepare. I usually cook them on a grill pan, but for an extra smoky flavor, you can also cook them on a hot grill, or simply bake them in the oven.

Lamb Kebabs Dinner

INGREDIENTS

To make this easy recipe you will need:

• Lamb mince or ground lamb. Both will work. Use grass-fed lamb meat if possible.
• Middle Eastern spice mix (see recipe card for suggestions)

How to make lamb kebabs 

Prep the Skewers:

• If using wooden skewers, soak them in water for 20-30 minutes before threading to prevent burning. This step is optional but will help prevent the skewers from burning during cooking.

Mix the Lamb:

1. In a large bowl, combine the ground lamb and the Middle Eastern spice mix.
2. Using your hands, mix well for 1-2 minutes until the spices are evenly distributed throughout the meat.

Shape the Kebabs:

1. Pinch off a small amount of the lamb mixture (about the size of a golf ball).
2. Gently roll the meat between your palms to form long sausage shapes.
3. Thread the shaped kebab onto the skewer.

Cooking Lamb Kebabs: Oven, Grill, or Grill Pan

There are three delicious ways to cook your lamb kebabs, each offering a slightly different flavor profile:

Oven Baking:

• Preheat your oven to 200°C (400°F).
• Line a baking sheet with parchment paper for easy cleanup.
• Arrange the shaped kebabs on the baking sheet, ensuring they don’t touch.
• Bake for 15-20 minutes, or until the internal temperature of the lamb reaches 71°C (160°F) for medium-rare. Be sure to turn the lamb halfway through for even cooking.
• Broil on high for the last few minutes for extra browning (optional).

Grilling:

• Preheat your grill to medium-high heat.
• Lightly oil the grill grates to prevent sticking.
• Grill the kebabs for 10-12 minutes, or until cooked through (internal temperature of 71°C/160°F for medium-rare).
• Turn the kebabs frequently for even cooking and beautiful grill marks.

Grill Pan:

• Heat your grill pan over medium-high heat.
• Add a drizzle of oil to the pan.
• Cook the kebabs for 8-10, or until cooked through (internal temperature of 71°C/160°F for medium-rare).
• Flip the kebabs frequently for even cooking.

How to serve

As mentioned before, I served the lamb kebabs with rice with carrots, tzatziki, and marinated onions, a simple and satisfying side dish that perfectly complements the flavors of the kebabs. But feel free to get creative! Here are a couple of other serving ideas to try.

• Pita Bread & Dipping Sauces: Warm pita bread and a selection of dipping sauces like tzatziki, black bean dip, hummus, or a Turkish cacik, make a great dinner.
• Salad: A light garden salad with a simple dressing is a great addition. Try our spiced chickpea salad.
• Roasted Vegetables: Roasted vegetables like Turkish Potato Recipe, or Roasted Cauliflower, add a colorful and healthy touch to the meal.
• Couscous: For a change from rice, serve the kebabs with fluffy couscous. (Keep in mind couscous is not gluten-free)

Storing, Freezing, and Reheating Your Lamb Kebabs

Here’s how to ensure your delicious lamb kebabs stay tasty and safe to eat:

Storing Leftovers:

• Allow the cooked kebabs to cool completely before storing them.
• Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.

❄️ Freezing for Later:

• For longer storage, you can freeze cooked or uncooked kebabs.
• Cooked Kebabs: Cool the cooked kebabs completely. Arrange them in a single layer on a baking sheet and freeze for 30 minutes to flash-freeze. Once frozen, transfer the kebabs to a labeled freezer-safe bag or container. They will stay good for up to 3 months.
• Uncooked Kebabs: Shape the kebabs as instructed in the recipe. Place them in a single layer on a baking sheet and flash-freeze for 30 minutes. Transfer them to a labeled freezer-safe bag or container. Uncooked kebabs can be stored frozen for up to 3 months.

Reheating:

• Refrigerated Leftovers: Reheat leftover kebabs in a skillet over medium heat with a drizzle of oil, until heated through. Alternatively, you can reheat them in the oven at 200°C (400°F) for 10-15 minutes, or until warmed through.
• Frozen Kebabs: It’s important to thaw frozen kebabs completely in the refrigerator before reheating. This can take several hours, so plan accordingly. Once thawed, reheat them using the same methods as refrigerated leftovers (skillet or oven).

Tips:

• When reheating kebabs, be gentle to prevent them from drying out.
• You can also reheat kebabs on the grill or grill pan for a smoky flavor, but be sure to thaw them completely first and watch them closely to avoid burning.

Leftover kebabs can be repurposed in various ways. Chop them up and add them to salads, wraps, or pita bread pizzas.

By following these storage, freezing, and reheating tips, you can enjoy your lamb kebabs for several meals, making them a convenient and delicious option for busy weeknights.

If you enjoyed these Turkish kebabs make sure you try our juicy baked chicken skewers too. They make an amazing easy family dinner.