Ground Lamb Kebabs
Ground Lamb Kebabs are a celebration of bold flavors and fragrant spices, inspired by Turkish cuisine. Perfectly seasoned ground lamb is combined with onions, garlic, and a medley of spices, including sumac, cumin, and paprika, to create succulent kebabs that are grilled to perfection.Paired with tangy Sumac Onions, cherry tomatoes, and flatbread, these kebabs offer a balanced and flavorful dining experience. They are versatile and can be served as a hearty main course or as part of a festive platter with grilled vegetables and fresh herbs.Ideal for casual barbecues or elegant dinners, these kebabs are sure to impress with their juicy texture, smoky char, and tantalizing aroma.
Equipment
- Large Mixing Bowl: For combining the lamb mixture.
- Skewers (Metal or Wooden): Essential for shaping the kebabs. Soak wooden skewers in water for 30 minutes to prevent burning.
- Grill or Grill Pan: For cooking the kebabs and achieving the smoky, charred flavor.
- Sharp Knife To slice onions and prepare serving ingredients.
Ingredients
Sumac Onions
- 1 large red onion peeled and thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ½ tsp sumac
- ¼ tsp salt
Lamb Kekab
- 2 lbs ground lamb
- 1 onion small to medium, peeled and grated
- 3 cloves garlic crushed
- 2 tsps salt
- 2 tsps sumac
- 2 tsps cumin
- 2 tsps crushed red chili pepper flakes more or less to taste
- 1 tsp paprika sweet but you can use hot if you want to add more heat
- 1½ tbsps olive oil to brush on the meat before grilling
Serving Suggestions
- cherry tomatoes
- parsley
- flatbread
- grilled peppers e.g. yellow wax pepper
Instructions
For the Sumac Onions
- Add the ingredients to a bowl and stir well.
- Cover and refrigerate until using (30 minutes or up to 3 days).
For the Lamd Kebab
- Add all the ingredients into a large bowl. Use your hand to combine, be careful not to overmix.
- Slightly wet your hands, and shape the meat onto skewers. Brush both sides of each skewer with olive oil.
- Preheat the grill to medium-high. Once hot, add the kebabs and grill until they are charred on the outside and cooked to your desired level of doneness inside, rotating the skewers as necessary. (The exact cooking time will vary based on your skewer size, e.g., 3 large skewers took about 15 to 18 minutes in total.)
- Serve hot along with Sumac Onion and anything else you like.
Notes
Customizations:
- Meat Options: Substitute ground lamb with beef or a mixture of lamb and beef for a milder flavor.
- Spice Level: Adjust the chili flakes to control the heat.
- Vegetarian Option: Use spiced ground chickpeas or lentils as a meat-free alternative.
Storage Tips:
- Store uncooked kebabs in the fridge for up to 2 days or freeze them for up to a month. Thaw before grilling.
- Refrigerate leftovers in an airtight container for up to 3 days.
Serving Suggestions:
- Serve with flatbread, grilled peppers, parsley, and cherry tomatoes for a complete meal.
- Pair with a side of yogurt dip or tahini sauce for added richness.
Cooking Tips:
- Avoid overmixing the meat to keep the kebabs tender.
- Ensure the grill is hot before adding kebabs to prevent sticking.
Nutrition
Calories: 368kcalCarbohydrates: 2gProtein: 19gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 83mgSodium: 723mgPotassium: 291mgFiber: 0.4gSugar: 1gVitamin A: 130IUVitamin C: 1mgCalcium: 29mgIron: 2mg
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