Lamb Kebab Recipe

It’s July, and I’ve probably already been to a dozen barbecues. No offense to my friends and family, but NO MORE hamburgers and hot dogs please! I need variety. Especially in the summer. So for my July 4th barbecue, I was determined to celebrate the American liberty by freely changing up the all American diet. So I made lamb kebabs. I’d have to say that lamb kebabs are such a nice alternative to hamburgers and hot dogs. You disagree?

My lamb kebab recipe will make you want to make lamb kebabs every time you barbecue. They are easy and fun to make. And you’ll still get to enjoy the sun and the grill. Still American, still 4th of July.

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Lamb Kebab Recipe

Ingredients

Yield: 6-8 kebabs

lamb-kebab-in-pita

Lamb kebabs

  • 1 pound ground lamb
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 6-8 wooden skewers, soaked in water for 30 mins (to prevent skewers from catching on fire)
  • 1 large tomato, diced
  • 1/2 red onion, sliced
  • 1 cucumber, sliced thinly
  • olive oil
  • 6-8 pita breads

Yogurt sauce

greek-yogurt-mint-lime

  • 1 cup plain Greek yogurt
  • 3 tbsp fresh mint, chopped
  • zest of 1 lime, shaved from skin

Directions

  1. Combine yogurt, mint and lime zest. Refrigerate until ready to serve.
  2. In a large bowl, mix in salt, pepper and cumin into the ground lamb. Mix evenly. Let this sit for 30 minutes or so.
  3. Mold the lamb into a hot dog shape around the top half of the skewers.
  4. Brush the lamb lightly with oil.
  5. Heat grill to medium high.
  6. Cook thoroughly until brown. Remove from grill.
  7. Next grill the onions until they soften. Remove when done.
  8. Lastly, warm the pita breads on the grill.
  9. Remove the lamb from the skewer and slice diagonally.
  10. To serve, spread some yogurt sauce on a pita. Add lamb slices, grilled onions, tomato, and cucumber.
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