lamb kebab

Spice up lamb kebabs with some curry paste. Serve with cauliflower rice for a healthier Indian meal.

Chargrilled lamb korma skewers

tbsp korma curry paste (or other Indian curry paste)

tbsp natural yoghurt

lean lamb leg steak, fat trimmed, cut into 2cm pieces

red capsicum, deseeded,

green capsicum, deseeded,

(2 cups) cauliflower rice, steamed

coriander leaves

tbsp finely chopped fresh coriander root

mint

green chilli, finely chopped

red onion, finely chopped

lime juice

olive oil

tsp caster sugar

A must-try authentic Kofta kebab recipe: ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices. Add some Mediterranean sides and salads for your next picnic! (Ideas and video in post above)

Kofta Kebab Recipe

yellow onion, quartered

garlic

whole bunch parsley, stems removed (about 2 packed cups parsley leaves)

beef

lb ground lamb

Salt and pepper

tsp allspice

cayenne pepper

tsp ground green cardamom

tsp ground sumac

nutmeg

paprika

Pita bread

Tahini Sauce

Tomato wedges

Onion wedges

parsley

Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.

Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.

In a food processor, chop the onion, garlic, and parsley.

Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.

Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.

Lay the skewered kofta kebabs on a tray lined with parchment paper

Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.

Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

My mouth really watered to see your recipe. I'll try it myself tomorrow. Is it really tasty in real?

https://content.jwplatform.com/videos/3Jjq8Jlt.mp4

TMD - Kebab - Blog - Edit 2

I made this for my in-laws, served with a hummus dipping sauce, over lentils and whole grain millet, over baby gem lettuce leaves, and sides of grilled vegetables, and sautéed spinach. I garnished with fresh mint, cilantro and parsley. They really loved the kebabs, my husband and I  don’t eat meat so I made mushroom kebabs with your suggested spice blend, instead of allspice, I’m out if it, I used za’Atar It was easy to prepare and enjoyed by all.  Thank you for your energy and enthusiasm! I really enjoy your blog.

Easy Lamb Souvlaki, Greek Style! Get the fire started because you&#39;re in for a treat with this tender and succulent Lamb Souvlaki, also known as lamb kebab! Perfectly seasoned lamb, grilled to perfection, this souvlaki will simply melt in your mouth!

Lamb Souvlaki

lamb (trimmed of fat and cut into 1 inch pieces)

lemon juice (from 2 lemons)

salt

½ teaspoon freshly ground pepper

oregano

garlic (minced)

onion

cumin

Make the marinade. In a big bowl, mix together the olive oil, lemon juice, salt, pepper, oregano, garlic, onion, and ground cumin.

Marinate the meat. Place the lamb cubes in the bowl and toss together so that the meat is fully covered in the marinade. Cover and chill for at least 2 hours and up to 24 hours. Prep the grill. Heat a grill, or a grill pan. If using a grill pan, add some olive oil to avoid the meat from sticking.

Thread the meat. Thread the meat onto metal skewers. If using bamboo skewers, make sure to soak them in water for about 30 minutes before using.

Grill the meat. Grill the skewered meat for about 8 to 10 minutes or until cooked to your liking.

Serve. Serve with pita bread, tzatziki sauce and Greek salad.

Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour

Yogurt-dressed pasta salad

sundried tomatoes roughly chopped, plus 2 tbsp of the oil

tsp dried chilli flakes

leftover traybake lamb

small pasta (we used trofie)

Greek-style natural yogurt lamb

pomegranate molasses

lemon zested

mint leaves

½ tsp ground cumin

green olives

leftover salad (see below)

Drizzle the oil from the sundried tomatoes into a pan over a medium-low heat and stir in the garlic and chilli flakes. Cook for 1-2 mins then mix in the lamb, coating it in the oil. Fry for 4-5 mins to warm through.

Meanwhile, cook the pasta following pack instructions, then drain and rinse in some cold water. Set aside to cool slightly. Mix the yogurt, molasses, lemon zest, mint and cumin then season to taste. Stir in the sundried tomatoes, olives and the leftover salad. Divide the pasta between your plates, top with the yogurt and the lamb, then drizzle over the oil from the pan to serve.

Top 5 lamb kebab recipes from across the web

The most viewed lamb kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chargrilled lamb korma skewers

Kofta Kebab Recipe

Kofta Kebab Recipe

Lamb Souvlaki

Yogurt-dressed pasta salad

Top 5 lamb kebab recipes from across the web

The most viewed lamb kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chargrilled lamb korma skewers

Kofta Kebab Recipe

Kofta Kebab Recipe

Lamb Souvlaki

Yogurt-dressed pasta salad

The most viewed lamb kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine