the life and times of J T Frey

Lamb Kebabs

While these kebabs could be done under a broiler, authentic flavor absolutely comes from a fast, super-hot sear on all sides on the grill. The dipping sauce is optional, naturally, but is a perfect compliment to the flavors in the meat.

Makes six kebabs (serves 2 adults, 2 kids)


  • 1 lb ground lamb
  • ½ cup onion or shallet, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 2 tsp fresh ginger, grated
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp sweet paprika
  • ½ tsp hot paprika
  • 1 tsp salt

Dipping sauce

  • ½ cup Greek-style yogurt
  • 2 tsp curry powder
  • 2 tsp lemon juice
  • 1 tbsp honey
  • ¼ tsp salt
  1. Place the ground lamb in a large bowl. Sprinkle all other ingredients over the surface of the meat.
  2. Mix by folding the ingredients in half repeatedly. Continue until all ingredients are well-incorporated and the mixture begins to feel tacky (like sausage farce).
  3. Cover with plastic wrap and refrigerate for at least 2 hours.

To make the dipping sauce, combine all ingredients and stir until completely mixed.

  1. Prepare the grill for searing (preheat to ca. 500 °F).
  2. Divide the lamb mixture into 6 portions and form each into a long, inch-wide log. (It help to wet your hands with cold water before handling.) Spray or brush the exposed side of the logs with oil.
  3. When the grill is ready, move the logs oil-side down onto the grill grate directly over the flame. Spray or brush the exposed site with additional oil.
  4. Once the first side is well-seared (look for char and grill marks) roll each log a quarter turn and continue to sear. Do this two more times to get all four sides well-marked.
  5. Wrap the logs in foil and place over indirect heat for another 10 minutes.

Serve with basmati rice and naan bread. I also like to skewer and grill large chunks of onion and red bell pepper to serve with the kebabs.

Written by Jeff Frey on Friday February 5, 2021
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