Bob's Kabobs - Grilled Lamb Kebabs - Food Wishes

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with more protein.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita provides more fiber.

Start by mixing the spice blend with ground cumin, coriander, Aleppo chili flakes, kosher salt, cayenne pepper, and a small pinch of cinnamon.

Separate 1/3 of the spice mixture to use later on the kebabs.

In a bowl, combine 1 pound of ground lamb with 2/3 of the spice mixture and 2 tablespoons of cold fresh water.

Mix the meat mixture with one clean hand until thoroughly combined, ensuring it has a slightly springy texture.

Cover the mixture with plastic wrap and refrigerate for about 1 hour to chill.

Soak wooden skewers in water for about 1 hour to prevent burning on the grill.

After chilling, take 1/8 of the meat mixture (about 2 ounces) and roll it into a ball, then shape it into an oval and skewer it, tapering both ends to a point.

Repeat the shaping process for the remaining mixture and chill the formed kebabs again if desired.

Prepare a yogurt sauce by mixing plain Greek yogurt, finely crushed garlic, freshly chopped parsley, freshly squeezed lemon juice, and enough cold water to thin it out.

Season the kebabs with the reserved spice mixture before grilling.

Grill the kebabs over charcoal for about 10-12 minutes, turning every 3 minutes until they feel firm and springy, or reach an internal temperature of 135°F.

Serve the kebabs on a platter with diced tomatoes, cucumbers, and red onions dressed with salt and olive oil, along with grilled pita bread and the yogurt sauce.

Cooking Techniques

Equipment Needed

Spice Level: