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Grilled Lamb Kebabs

  • Author: Sharon Matten - Kosher Everyday
  • Yield: 16 1x


A flavorful, grilled lamb skewer, perfect for dipping into a Pareve Tzatziki sauce!


  • 2 pounds ground lamb
  • 2 cloves garlic, crushed
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon crushed red pepper
  • 1 tablespoon parsley, finely chopped
  • 1 large egg
  • 16 shish kebob skewers
  • Olive oil


  1. Preheat the grill to medium heat.
  2. If using wooden skewers, soak the skewers in water for at least 30 minutes before grilling.
  3. In a large bowl, combine the ground lamb and spices.
  4. Mix until spices are evenly distributed.
  5. Mix in the egg until thoroughly combined.
  6. Shape the lamb into a large log.
  7. Divide the meat into 8 slices, then cut each slice in half, making 16 sections.
  8. Roll each of the 16 sections into a “sausage” shape.
  9. Take a soaked skewer and brush olive oil on the top half.
  10. Slide the lamb “sausage” over the skewer.
  11. Flatten slightly, and lightly coat with oil.
  12. Set aside and repeat with remaining lamb “sausages”.
  13. Place kebabs on the grill, and cook for 10 minutes.
  14. Brush the kebobs with additional oil and flip.
  15. Grill for an additional 5 minutes until cooked through.
  16. Serve warm.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.