Best Lamb Kebabs - Easy dinner in 30 minutes
Craving a flavorful and easy family dinner? Make these delicious Lamb Kebabs! They are packed with juicy ground lamb and bursting with Middle Eastern spices. This recipe includes oven, grill, and grill pan cooking instructions. Try it tonight!
Servings: 4 people
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.
