Go Back
+ servings
Lamb Kebabs add a Middle Eastern flair to your dinner experiences. A robust flavor of lamb eaten in a pita, served with mint, red onions, and yogurt-cucumber dressing for easy hands on eating.
Print Recipe
No ratings yet

Lamb Kebabs

Add a Middle Eastern flair to your dinner experience with lamb kebabs. A robust flavor of lamb eaten in a pita, served with mint, red onions, and yogurt-cucumber dressing for easy hands on eating.
Prep Time1 hr 10 mins
Cook Time12 mins
Total Time1 hr 22 mins
Course: Main Dish
Cuisine: Middle Eastern
Servings: 4 pitas
Author: Ellen

Ingredients

  • 12 oz ground lamb
  • 1/2 medium onion (finely chopped)
  • 1/2 cup parsley (minced)
  • 1 TBS olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp cinnamon
  • 1 tsp coarse salt
  • 1/2 tsp black pepper
  • 4 pitas
  • red onions and mint leaves as garnish

Yogurt Cucumber dressing

  • 1/2 cup non-fat plain Greek yogurt
  • 1/4 cucumber
  • 1 tsp dried dill weed
  • 1/2 tsp Kosher salt

Instructions

  • In a small skillet on medium to low heat sprinkle the cumin seeds, every 30 seconds or so shake the skillet to move the cumin seeds around. Do this for about 3 minutes until the cumin seeds are toasted.
  • Put the cumin seeds in a pepper grinder and grind your seeds to add to the ground lamb
  • In a large mixing bowl, add all the ingredients
  • Combine with your hands until mixed in (but don't overmix)
  • Using about 1/4 cup of the meat mixture form a 2 inch oval and place on a rimmed baking sheet sprayed with cooking oil
  • Continue to form each oval until you have used all your meat
  • Cover and place in fridge for 1 hour minimum and up to 1 day
  • Preheat oven to 375 degrees
  • Thread on skewer (if using wooden skewers, soak in water 30 minutes before)
  • Place lamb kebabs on a cooling rack over a rimmed sheet
  • Bake for 10 minutes or until internal temperature reaches 140 degrees
  • Place under broiler to brown for 1 to 2 minutes (watch to make sure it doesn't burn)
  • If you prefer you can grill your kebabs; brush grill grates with oil, grill kebabs, turning as needed, cook until the internal temperature reaches 140 degrees for medium
  • Serve in a pita with yogurt-cucumber dressing, red onions, and mint leaves

Yogurt Cucumber Dressing

  • Peel and coarsely chop the cucumber
  • In a small bowl, combine all the ingredients
  • Refrigerate for 30 minutes
  • Serve with lamb kebabs and pitas