Smoked Lamb Kebabs
Ground lamb kebabs with Mediterranean flavors.
Jump to RecipeGround lamb kebabs pick up smoke beautifully while staying juicy on the inside. The Mediterranean spices create incredible flavor, and the presentation on skewers is always fun. These are a perfect party food or weeknight dinner.
These work great for casual backyard gatherings, Mediterranean-themed parties, or easy weeknight dinners. The skewer presentation makes them fun and easy to eat. They also cook quickly compared to larger cuts.
Serve in pita bread with tzatziki sauce, tomatoes, onions, and lettuce for a complete meal. They're also great over rice with hummus and tabbouleh. A big Greek salad alongside makes it a feast.
The spice blend here is Middle Eastern-inspired but customizable. Add more cumin for earthiness, sumac for tartness. Fresh herbs like mint or parsley mixed into the meat add freshness. Don't be afraid to be generous with the seasonings.
Keep the meat mixture cold when forming the kebabs for easier handling. Metal skewers work best since they won't burn. Leave a little space between kebabs for even cooking. Rest briefly before serving.
Ingredients
Instructions
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1
In a large bowl, combine the ground lamb with grated onion, minced garlic, chopped parsley, cumin, allspice, salt, and pepper. Mix thoroughly with your hands until everything is evenly distributed.
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2
Divide the mixture into equal portions and form them around flat metal skewers, shaping each one into a long, flat cylinder about 1 inch thick.
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3
Place the skewers on a tray and refrigerate for 1 hour to firm up — this helps them hold together on the smoker.
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4
Set your smoker to 275°F with cherry wood chunks for a mild, complementary smoke.
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5
Place the skewers on the smoker grate and cook for 45-60 minutes until the internal temperature reaches 160°F. Check with an instant-read thermometer.
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6
Serve immediately with tzatziki sauce, warm pita bread, and a fresh cucumber-tomato salad.