Best Lamb Kebabs – Easy dinner in 30 minutes
Are you looking for a delicious and nourishing family dinner, done in 30 minutes? Try this easy-to-make lamb kebabs! Made with ground lamb and a Middle Eastern spice mix, they’re absolutely bursting with flavor. Serve them alongside our simple butter rice or carrot rice and Turkish yogurt & cucumber dip for a complete meal that’s ready in no time.
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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 Ingredients
- Lamb mince or ground lamb. Both will work. Use grass-fed lamb meat if possible.
- Middle Eastern spice mix (see recipe card for suggestions)
See the recipe card below for a full list of ingredients 👇
How To Make Lamb Kebabs
Step 1: If you’re using wooden skewers, soak them in water for 20-30 minutes before threading the meat. This helps prevent the skewers from burning during cooking. This step is optional but recommended.
Step 2: In a large bowl, combine the ground lamb with the Middle Eastern spice mix. Using your hands, mix the meat and spices for 1-2 minutes, ensuring the spices are evenly distributed throughout the lamb.
Step 3: Wet your hands slightly while shaping the kebabs to prevent the mixture from sticking. Pinch off a small amount of the lamb mixture (about the size of a golf ball). Roll the meat gently between your palms to form long sausage shapes. Thread the shaped kebab onto the skewer.
👩🍳 How To Cook Lamb Kebabs: Oven, Grill, or Grill Pan
There are three delicious ways to cook your lamb kebabs, each bringing out unique flavors:
Oven Baking:
- Preheat your oven to 200°C (400°F).
- Line a baking sheet with parchment paper for easy cleanup.
- Arrange the kebabs on the sheet, ensuring they don’t touch.
- Bake for 15-20 minutes, or until the internal temperature reaches 71°C (160°F) for medium-rare, turning halfway through.
- Optionally, broil on high for the last few minutes for extra browning.
Grilling:
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill the kebabs for 10-12 minutes, or until they reach an internal temperature of 71°C (160°F) for medium-rare.
- Turn frequently for even cooking and beautiful grill marks.
Grill Pan:
- Heat a grill pan over medium-high heat and add a drizzle of oil.
- Cook the kebabs for 8-10 minutes, until they reach 71°C (160°F) for medium-rare.
- Flip frequently for even cooking.
What To Serve With Lamb Kebabs?
- Pita Bread & Dipping Sauces: Warm pita bread or viral cottage cheese flatbread 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, cauliflower tabbouleh, or oven-raosed 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)
Recipe FAQs
To store leftover lamb kebabs, let them cool completely and refrigerate in an airtight container for up to 3 days. For longer storage, flash-freeze cooked or uncooked kebabs on a baking sheet for 30 minutes, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
For reheating refrigerated leftovers, warm them in a skillet over medium heat with a bit of oil, or use an oven at 200°C (400°F) for 10-15 minutes. When reheating frozen kebabs, make sure to thaw them completely in the fridge before reheating, which can take a few hours. Once thawed, reheat using the same methods as for refrigerated leftovers.
Make sure the lamb mixture is chilled and firm before shaping the kebabs.
Don’t overcook the lamb. Use a meat thermometer to ensure proper internal temperature. For best results let the cooked kebabs rest for a few minutes before serving to allow the juices to redistribute.
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.
Thank you! Elena
Best Lamb Kebabs – Easy dinner in 30 minutes
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Equipment
- 8 wooden or metal skewers
Ingredients
- 1 kilogram lamb mine or ground lamb meat
Middle Eastern Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
Prep the Skewers (if using):
- For wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. This step is optional, but it helps prevent the skewers from burning during cooking.
Mix the Lamb
- In a large bowl, combine the ground lamb and Middle Eastern spice mix. Using your hands, mix well for 1-2 minutes until the spices are evenly distributed throughout the meat.
& Shape the Kebabs
- Pinch off a small amount of the lamb mixture (about the size of a golf ball). Gently roll the meat between your palms to form an elongated oval shape, similar to a sausage. Thread the shaped kebab onto the skewer.
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 10-12 minutes, or until cooked through (internal temperature of 71°C/160°F for medium-rare).Flip the kebabs frequently for even cooking.
Notes
- Soak skewers (optional): Soak wooden skewers in water for 30 minutes before threading to prevent burning.
- Chill the lamb mixture: Ensure the lamb mixture is cold before shaping to prevent kebabs from falling apart.
- Wet hands for shaping: Moisten your hands slightly to prevent the mixture from sticking while shaping the kebabs.
- Skewer-free option: Flatten the shaped kebab slightly into a patty for a skewer-free alternative.
- Use a meat thermometer: Cook kebabs to a safe internal temperature of 71°C (160°F) for medium-rare, as measured with a meat thermometer.
- Rest before serving: Let the cooked kebabs rest for a few minutes before serving to allow the juices to redistribute.
- Reheating gently: Reheat leftover kebabs gently over medium heat to prevent drying out.
Das sieht sooo lecker aus!!