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Grilled Lamb Kebobs Recipe

Name: Grilled Lamb Kebobs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground lamb; 0.5 onion, finely diced; 3 garlic cloves, finely minced; 2 teaspoons cumin; 2 teaspoons coriander; 2 teaspoons sumac (or 1 tablespoon finely chopped lemon zest); 1 teaspoon Aleppo chili flakes (or regular chili flakes); 1.25 teaspoons kosher salt; 2 tablespoons chopped mint (or parsley, or dill); 12 12-inch wood skewers, soaked in water for 1 hour; 1 cup plain thick greek yogurt; 2 tablespoons fresh chopped dill (or mint); 2 garlic cloves, finely minced; 0.25 teaspoon salt; 2 handfuls baby spring greens; 1 cup fresh torn herbs (Italian parsley, mint, dill, cilantro); 0.5 cup sprouts (radish, sunflower, or baby pea shoots); 1 Turkish cucumber, thinly sliced; 2 radishes, thinly sliced; 1 green onion, thinly sliced; 2 tablespoons olive oil; zest of one lemon; 2 tablespoons lemon juice; 0.25 teaspoon salt; 0.25 teaspoon cracked pepper; 0.5 teaspoon sumac

Grilled Lamb Kebobs with a tangy Herb Salad and Dilled Yogurt Sauce - a delicious, healthy, paleo-friendly recipe featuring ground lamb spiced with Middle Eastern seasonings.

4.8 from 147 votes

40 mins

Total Time

servings

Jump to Recipe

How to Make the Best Grilled Lamb Kebobs

These grilled lamb kebobs are a celebration of Middle Eastern flavors, featuring aromatic spices like cumin, coriander, and sumac that complement the rich, savory taste of ground lamb. Also known as lamb kofta, these kebobs are grilled to perfection with a beautiful char on the outside while staying juicy and flavorful inside.

What sets this recipe apart is the complete meal presentation—the kebobs are served alongside a bright, fresh herb salad loaded with cucumbers, radishes, and a mix of fresh herbs, all dressed in a lemony sumac vinaigrette. The cool, garlicky dilled yogurt sauce ties everything together, providing a creamy contrast to the warm spiced meat.

This dish is naturally paleo-friendly and packed with protein, making it a healthy choice that doesn’t sacrifice flavor. Whether you’re hosting a summer cookout or looking for an impressive weeknight dinner, these lamb kebobs deliver restaurant-quality results right from your backyard grill.

Keywordlamb kabobs, lamb kababs, grilled kababs, grilled lamb kebobs, best lamb kebobs, lamb kofta kabobs, lamb shish

Ingredients

Lamb Kebobs

Dilled Yogurt Sauce

1 cup plain thick greek yogurt
2 tablespoons fresh chopped dill (or mint)
2 garlic cloves, finely minced
0.25 teaspoon salt

Herb Salad

2 handfuls baby spring greens
1 cup fresh torn herbs (Italian parsley, mint, dill, cilantro)
0.5 cup sprouts (radish, sunflower, or baby pea shoots)
1 Turkish cucumber, thinly sliced
2 radishes, thinly sliced
1 green onion, thinly sliced

Salad Dressing

Instructions

Preparation

Soak the skewers and start the grill.
With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.
Mix the yogurt sauce ingredients in a small bowl. Set aside.
Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

Forming the Kebobs

Using wet hands, divide the meat into 6 portions of similar size, roughly ½ cup each. Form each into a long oval shape, then skewer with two skewers.
Continue shaping and stretching until meat is roughly 5 inches long and 1½ inches in diameter. Gently roll the meat on the skewers to get it nice and even. Make sure the skewers are centered down the middle so the lamb stays on.

Grilling

Brush, spray, or roll the kebobs in olive oil to prevent sticking. Grill over medium-high heat, turning every few minutes after getting a good sear on all sides.
To turn, use tongs on the lamb itself rather than picking up by the skewers to help the lamb stay on.
Once the lamb is seared on all sides, turn the grill off, cover it, and let the lamb rest inside for a few minutes while you prepare the plates.

Serving

Toss the salad with the dressing. Place a smear of yogurt dill sauce on one half of the plate and top with 2-3 skewers.
Mound the salad on the other half and serve immediately.

Notes

The kebobs can be prepared ahead and refrigerated overnight until ready to grill.
If you can't find sumac, substitute with 1 tablespoon finely chopped lemon zest.
Watermelon radishes make a particularly pretty addition to the herb salad.

Grilled Lamb Kebobs Recipe

How to Make the Best Grilled Lamb Kebobs