Lamb kebab

• Cooking time 20 min
Lamb kebab

Homemade lamb kebabs are a beloved classic from the vibrant streets of the Middle East. It is a delicious and simple way to bring bold Middle Eastern flavours to your table. This easy recipe combines lamb with spices and herbs like cumin, coriander, and mint. Serve with soft pitta, crisp lettuce, and a tangy yoghurt dip with white cheese for a flavourful meal that is wonderful for casual dinners and family gatherings.

Ingredients

Kebabs

Minced lamb
500 g
Ground cumin
1½ tsp
Dried ground coriander
1 tsp
Sambal oelek
2 tsp
Fresh mint, finely chopped
2 tbsp
Pepper
2 tbsp
Salt
1 tbsp
Butter
1 tbsp

White cheese dip

Apetina® Green Olives & Garlic White Cheese Cubes in Oil
200 g
Greek yoghurt (or sour cream)
200 ml
Salt and pepper

To serve

Pitta bread
4
Romaine lettuce
1
Mint, chopped
50 ml

Instructions

Kebabs

  • Combine minced meat with spices and salt and mix thoroughly. Use your hands to shape the lamb kebabs around soaked wooden skewers.
  • Fry them in butter in a hot frying pan for about 10 minutes.

White cheese dip

  • In a bowl, blend white cheese and yoghurt. Season with salt and pepper.

To serve

  • Serve the skewers with dip, lettuce, and grilled pitta.
Enjoy!

Toast the spices

To bring out the deep flavours in your kebabs, toast the cumin and coriander before adding them to the minced lamb. Toasting these spices unlocks their natural oils, intensifying their aroma and giving each bite a more pronounced flavour. The toasted spices meld beautifully with the lamb, highlighting the Middle Eastern inspiration behind the dish.

Soak skewers to prevent burning

Soaking wooden skewers in water for at least 1 hour before using them helps prevent burning when cooking your kebabs. By ensuring the skewers are well-soaked, you protect them from charring, especially when grilling or frying at high temperatures. If you are simply grilling them on a pan, you might not have to soak them, but you should still keep an eye on them to make sure they avoid charring.

Monitor grilling time

Grilling lamb kebabs requires careful attention to time and heat. Cook them over high heat, turning them regularly to ensure even cooking without burning. For medium-rare kebabs, aim for 7–9 minutes, depending on their thickness. Keep an eye on the lamb as it cooks and adjust the grilling time slightly if needed.

FAQ: Questions about lamb kebab

Making your own lamb kebabs is very easy, perhaps easier than you might think. Read our questions and answers below to learn more about succeeding with this Middle Eastern recipe.

How can I ensure the lamb kebabs are juicy?

There are a few ways to keep your lamb kebabs juicy. First, avoid overworking the minced lamb when mixing in the spices, as this can result in a tougher texture. Adding a small amount of butter or oil to the mixture also helps retain moisture as they cook. When grilling or frying, cook the kebabs over high heat, but do not overcook them. 7–9 minutes is usually enough, but you can cut into one of them to check before taking them off the heat. Let the kebabs rest for a couple of minutes after cooking, allowing the juices to redistribute to ensure each bite is moist and flavourful.

Can I use cuts of lamb other than minced meat?

Yes, you can use various cuts of lamb, each offering different textures and flavours. Boneless leg of lamb, lamb tenderloin, and lamb shoulder are all great alternatives to minced lamb. The boneless leg of lamb is easy to cube and grill, offering a robust flavour. Lamb tenderloin, being particularly tender, cooks quickly and is perfect for kebabs. Lamb shoulder benefits from marination by absorbing the flavours deeply and delivering a rich, succulent kebab once grilled.

How do I store leftover lamb kebab?

To store leftover lamb kebabs, let them cool completely before placing them in an airtight container. Store in the fridge for up to 3 days, ensuring they are kept fresh. When reheating, use a frying pan or oven to gently warm the kebabs without drying them out. If you want to freeze the kebabs, wrap them tightly in foil or place them in freezer bags, and they will keep for up to 3 months. Defrost in the fridge overnight before reheating for the best results, allowing the flavours to remain intact.

Other recipes

See more

Quick and easy lamb kebab

Lamb kebabs are an amazing way to enjoy bold, vibrant flavours without spending hours in the kitchen. This recipe brings together a delicious, flavour-packed meal with just a few simple steps. Even the incredible lamb cooks quickly!

So, whether you are preparing a fast meal for the family or treating yourself to something special, this recipe brings a little bit of Middle Eastern flair to your kitchen – no fuss, just fantastic flavours.

Succulent meat butter-fried in warm spices and fresh herbs

The beauty of these succulent kebabs comes from frying them in butter. They crisp up nicely on the outside while staying tender and juicy inside. Meanwhile, the spices work together to bring out the best in the meat.

The earthy notes of cumin and coriander add a warming depth to the lamb, while the sambal oelek provides just the right amount of tingling heat without ever overpowering. Fresh mint brings in a brightness that keeps everything light and fresh.

With creamy white cheese and Greek yoghurt dip

The best lamb kebab recipe has an excellent dip to go with it; this white cheese and thick yoghurt combination is just the thing. The crumbly texture of the cheese mixes with the smoothness of the yoghurt, creating a rich and refreshing dip. Its tangy, slightly salty edge cuts through the spices in the lamb, making for a well-rounded and satisfying pairing.

The dip also brings a welcome creamy element that helps balance the bold flavours of the kebabs. Whether you spoon it over the kebabs or use it as a dip for a warm pitta, this addition offers a cool, tangy contrast to the richness of the lamb.

Serve on fluffy pitta bread and crisp lettuce

Serving the kebabs with fluffy pitta bread and crisp Romaine lettuce is a must. The pitta’s soft, warm texture makes it the ideal wrap for the spiced lamb, adding a gentle bite that contrasts with the rich flavours of the kebabs. Toast it slightly for that extra warmth and crunch, and enjoy it either with a filling of kebab and salad or on the side, breaking it into pieces and dipping it in the dip.

The mild-flavoured Romaine lettuce allows the kebabs to take centre stage while still providing a refreshing crunch. Each bite is a lovely mix of textures – soft bread, tender lamb, and crisp lettuce – making everything feel both hearty and light at the same time.

Enjoy a traditional Middle Eastern meal with the family

There is something special about sharing kebabs with family or friends. They bring people together around the table, while sharing plates of juicy lamb, bowls of white cheese dip, and heaps of soft pitta.

It is a meal that invites everyone to dig in and share the warming, indulgent Middle Eastern flavours. Serve it for lunch or dinner, either on its own with the side dishes or on a buffet table of other meats, bread, salads, and dips.

Try some other Middle Eastern recipes like creamy avocado hummus, roast pumpkin with white cheese and pomegranate, couscous tabbouleh, easy chicken shawarma, shakshuka with white cheese, delicious ras el hanout lamb, or quick lamb wraps.

Take the recipe in new directions

If you are in the mood for something a bit different, try adding garlic and rosemary to the lamb mixture for a Mediterranean feel. Or, for a smoky edge, sprinkle in some paprika or sumac before shaping the kebabs. You can also try spices like baharat or harissa paste for a spicier kick or add fresh herbs like fresh parsley or coriander for a touch of freshness.

For an even deeper flavour, consider marinating the lamb beforehand. A yoghurt-based marinade works beautifully here. Mix yoghurt with garlic, cumin, coriander, lemon juice, and a pinch of chilli powder. The yoghurt’s acidity helps tenderise the lamb, making it extra soft and juicy while adding a subtle tang that balances the spices. Let the meat marinate for a few hours or overnight for the best results.

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