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Ground Lamb on Skewers

User Rating 4.5 Star Rating (3 Reviews)


Ground Lamb on Skewers

Ground Lamb on Skewers

Regarding BBQ, Inc.
This is a very old and traditional Middle Eastern recipe. The trick is getting the meat to hold onto the skewers. Be gentle with them. As they cook the meat will harden and hold fast. You can serve these lamb kebabs by themselves of with a grilled pita and yogurt sauce.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: Serves 4


  • 1 green chili, finely chopped
  • 1 large onion, finely chopped
  • 1 pound lamb (or beef)
  • 2 teaspoon coriander
  • 2 cloves minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground almonds
  • 1/2 teaspoon turmeric
  • vegetable oil
  • 1 egg


Drain lamb on paper towel for 15 minutes. Preheat grill. Mix all ingredients together. Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible. Place on grill, brush with oil and cook until done. Remove from skewers and serve. Traditionally served with rice and onion slices.
User Reviews

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 5 out of 5
Delicious!, Member yankeeskitchenwitch

I had no troubles forming the meat onto the skewers, draining the lamb is essential! Also ground almonds help to bind the meat, so don't omit it, or else add something similar in it's place. Quick, easy and with a ovely flavor, we'll be making these again.

3 out of 3 people found this helpful.

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