Juicy Grilled Ground Lamb and Feta Kebabs
My Grilled Ground Lamb Kebabs are tender, juicy, and incredible easy to make. I flavor them with warm spices, lots of fresh cilantro, feta cheese, and serve them with a cool, creamy garlicky yogurt sauce. They're grilled quickly -- for about 6 minutes until perfectly browned and tender. Enjoy with other grilled meats or as part of a larger Mediterranean spread.
Pin Recipe
Servings: 4 servings
Calories: 368kcal
Equipment
Ingredients
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 loosely packed cup fresh cilantro
- ¼ medium red onion, thinly sliced
- 2 cloves garlic
- 1 lb ground lamb
- ⅓ cup feta cheese, crumbled
- 2 tsp garam masala
- 1 tsp Kosher salt
- ¼ tsp freshly ground pepper
For serving
- Lime wedges
- Fresh mint
- Thinly sliced red onion
- Greek yogurt garlic sauce
Instructions
- Toast the spices. Place 2 tsp coriander seeds and 1 tsp cumin seeds in a small dry skillet, then set over medium heat. Cook, shaking the pan often, until the spices are fragrant, about 2 minutes. Transfer to a mortar, then finely grind with a pestle. Set aside.
- Make cilantro and onion mixture. Place 1 cup loosely packed cilantro in the bowl of a food processor, then add ¼ red onion thinly sliced and 2 cloves of garlic. Pulse until finely chopped (but not a paste).
- Mix the ground lamb. Place 1 lb ground lamb in a large mixing bowl. Add the cilantro-red onion mixture, the ground spices, ⅓ cup feta cheese, 2 tsp garam masala, 1 tsp Kosher salt, and ¼ tsp black pepper. Use your hands to thoroughly mix, about 2-3 minutes. Cover with plastic wrap, then refrigerate for 30 minutes.
- Soak the skewers. If using wooden skewers, soak in water while the lamb is chilling, for at least 30 minutes. Drain and pat dry.
- Assemble the kebabs. Divide the mixture into 8 equal portions, then roll into round balls. Press a skewer into each portion of meat, then use your hands to press the mixture into a 3-inch oblong shape around the end of the skewer. Repeat until all kebabs are prepped.
- Grill the kebabs. Heat a grill over medium-high heat until it reaches about 400-425°F (205-220°C). Coat with grill spray, then carefully add the kebabs to the grill. Cook for about 6 minutes, turning the skewers every 2 minutes until they are browned on all sides and fully cooked. The lamb should register around 155-160°F.
- Garnish, then serve! Transfer to a large platter then serve with lime wedges, fresh mint, and thinly sliced red onion. I like to serve Greek yogurt garlic sauce on the side. Enjoy!
Notes
- To make-ahead: You can prepare the kebab mixture up to 24 hours in advance and store it covered in the refrigerator.
- Leftovers and storage: Leftover cooked kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or grill.
- To freeze: Allow kebabs to cool completely, then remove from the skewers and transfer to an airtight container. Will keep in a freezer for up to 3 months. Thaw overnight in a fridge before reheating gently in an oven or microwave until warm.
- To freeze uncooked lamb kebabs: Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator before grilling.
Nutrition
Calories: 368kcal | Carbohydrates: 3g | Protein: 21g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 795mg | Potassium: 320mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
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