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.
- 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
- 1 cup plain thick greek yogurt
- 2 tablespoons fresh chopped dill ( or mint)
- 2 garlic cloves finely minced
- 1/4 teaspoon salt
- 2–3 handfuls baby spring greens
- 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
- 1/2 –1 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
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
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