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The best grilled Lam kebobs

Grilled Lamb Kebobs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: main
  • Method: grilled
  • Cuisine: middle eastern
  • Diet: Gluten Free


Grilled Lamb Kebobs with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, healthy, paleo-friendly recipe featuring ground lamb spiced with Middle Eastern seasonings.


Units Scale
Lamb Kebabs
  • 1 lb ground lamb ( makes 6 skewers)
  • 1/2 an onion, finely diced
  • 3 garlic cloves, finely minced
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons sumac ( if you can’t find sumac, sub 1 tablespoon finely chopped lemon zest)
  • 1 teaspoon Aleppo Chili flakes ( or regular chili flakes)
  • 1 1/4 teaspoons kosher salt
  • 2 tablespoons chopped mint (or parsley, or dill)
  • 12 x 12-inch wood skewers, soaked in water for 1 hour, or overnight
Yogurt Sauce:
  • 1 cup plain thick greek yogurt
  • 2 tablespoons fresh chopped dill ( or mint)
  • 2 garlic cloves finely minced
  • 1/4 teaspoon salt
Herb Salad
  • 23 handfuls baby spring greens
  • 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
  • 1/21 cup sprouts – radish, sunflower, or baby pea shoots ( optional)
  • 1 turkish cucumber, thinly sliced
  • 2 radishes thinly sliced- watermelon radishes are pretty
  • 1 green onion thinly sliced


  • 2 tablespoons olive oil
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon sumac


Soak the skewers and start the grill.

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

Mix the yogurt sauce ingredients in a small bowl. Set aside.

Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

Form the kebabs. Using wet hands, divide the meat into 6 portions, of similar size, roughly ½ cup. Form each into a long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be perfect. Just make sure the skewers are centered down the middle so the lamb stays on. ( All of this could be made ahead and refrigerated overnight or until ready to grill. )

Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being tempted to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.


If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.


  • Serving Size: 1 ½ kabobs
  • Calories: 468
  • Sugar: 4.8 g
  • Sodium: 994.1 mg
  • Fat: 36.6 g
  • Saturated Fat: 14.1 g
  • Carbohydrates: 11.2 g
  • Fiber: 2.2 g
  • Protein: 24.9 g
  • Cholesterol: 95.4 mg