Charred Lamb Kebabs with Roasted Tomatoes
Juicy ground lamb kebabs with Middle Eastern spices, seared until charred, served alongside roasted cherry tomatoes. Sheet-pan dinner that tastes like a Syrian grill house in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 1 cup cherry tomatoes
- ¼ cup onion, finely minced
- ½ tsp sumac
- ½ tsp ground cumin
- 2 tbsp olive oil
Instructions
- 1
Mix lamb, minced onion, sumac, cumin, salt, and pepper in a bowl until just combined.
- 2
Divide meat into 4 equal portions and mold onto flat metal skewers, pressing firmly into a flat paddle shape.
- 3
Toss cherry tomatoes with 1 tbsp oil, salt, and pepper. Spread on one side of a sheet pan.
- 4
Heat remaining oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear kebabs 2–3 minutes per side without moving until deeply charred and cooked through.
- 6
While kebabs cook, roast tomatoes at 425°F for 8–10 minutes until blistered and soft.
- 7
Slide kebabs onto a plate. Serve alongside warm roasted tomatoes.
Tools you’ll need
- large mixing bowl
- 4 flat metal skewers
- sheet pan
- 12-inch heavy skillet
- tongs
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