Turkish Grilled Lamb Kebab Skewers

Ingredients

• 2 lb ground lamb
• ½ medium onion, finely minced
• ½ cup fresh parsley, finely chopped
• ¼ cup fresh mint, finely chopped
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground allspice
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1.5 tsp salt
• ½ tsp black pepper
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp tomato paste

Instructions

1. 1

   Combine ground lamb, minced onion, parsley, mint, cumin, coriander, allspice, paprika, cayenne, salt, pepper, and garlic in a large mixing bowl. Mix gently with your hands until just combined—do not overwork or the kebabs will become dense and tough.

2. 2

   Stir in olive oil, lemon juice, and tomato paste until fully incorporated. Cover and refrigerate the mixture for at least 30 minutes, which allows the spices to meld and makes the mixture easier to mold onto skewers.

3. 3

   Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates. If using wooden skewers, soak them in water for 30 minutes before use to prevent charring.

4. 4

   Divide the chilled lamb mixture into 8 equal portions. Wet your hands lightly with water and firmly mold each portion around a metal skewer or soaked wooden skewer, forming a long, even cylinder about 8 inches long and 1.5 inches thick. The tighter you pack it, the better it will hold together on the grill.

5. 5

   Place kebabs directly on the hot grill grates and cook for 3-4 minutes per side, turning carefully with tongs. The meat should develop a dark, charred crust on the outside while remaining tender and slightly pink inside, reaching an internal temperature of 160°F at the thickest point.

6. 6

   Transfer the cooked kebabs to a warm plate and let rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.

7. 7

   Serve immediately with warm flatbread, sliced onions, fresh tomato, cucumber, and a squeeze of fresh lemon juice. Traditional accompaniments include tahini sauce or yogurt for dipping.

Tools you’ll need

• Large mixing bowl
• Metal skewers or wooden skewers
• Grill
• Tongs
• Meat thermometer
• Serving platter

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