Easy Lamb Kebab Recipe | Charcoal Grilled

lamb meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is often less expensive.

Chop up parsley, garlic, red baby peppers, and half of a yellow onion.

Squeeze liquid out of chopped onions and peppers to prevent kebabs from being too wet.

In a bowl, mix chopped veggies with 1 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon complete seasoning.

Add 2 lbs of ground lamb to the bowl and mix well until a sticky texture is achieved.

Cover the mixture with Saran wrap and refrigerate for about 1 hour.

Prepare the sumac salad by mixing thinly sliced red onion, sliced Roman tomato, parsley, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon sumac, 1 tablespoon lemon juice, and 1 tablespoon red wine vinegar. Let sit to meld flavors.

In another bowl, mix 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, parsley, 1 tablespoon white vinegar, 1 teaspoon garlic paste, black pepper, and salt to create a white sauce.

Wet hands to prevent sticking and form the lamb mixture onto 18-inch skewers, shaping into tubes.

Preheat the Weber grill and prepare for grilling.

Once the grill is ready, place kebabs on the grill and seal each side for 30 to 45 seconds before flipping.

Grill kebabs for about 3 minutes per side, being cautious of flare-ups due to fat in the lamb.

Remove kebabs from the grill and warm store-bought naan bread on the grill for about 30 seconds per side.

Serve kebabs with sumac salad and white sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens