Mesquite Grilled Lamb Kabobs

July 15, 2016


When I was at the market this week, I spotted some freshly, ground lamb. I don’t see it come around too much but when I do I pick up a pound or two for the freezer. We had guests visiting this weekend and I thought it would be a prefect time to pull out a pound and do something easy but kinda beyond the regular grilled hamburger. That’s when I was inspired to make the Lamb Kabobs.

These Lamb Kabobs are similar to a Middle Eastern Kofta but I decided I’d just do them my way instead of a traditional dish. I had four stainless steel skewers so I had to be a bit creative in making the kabobs. We grilled them on mesquite wood which gave them a nice bit of smokiness. They were moist and the outside caramelized nicely as I kept brushing them with a little bit of Avocado Oil. I served them with a side of my Cucumber & Green Onion Dip since that is what I had used as an appetizer as well as a side of grainy Dijon Mustard for dipping. My guests raved about them and wanted to have the recipe to take home with them.


Okay … ready to move on to the recipe?

Mesquite Grilled Lamb Kabobs
  1. 1 lb Ground Lamb
  2. 1 Medium Onion, peeled and finely chopped
  3. 4 cloves of Roasted Garlic, minced
  4. 1 Organic Egg, whisked
  5. 1 Piece of Day Old Bread, soaked in a little milk
  6. 1 1/2 tea Ground Coriander
  7. 1 tea Ground Cumin
  8. 1 tea Ground Turmeric
  9. 1/2 tea All Spice
  10. 1/2 tea Red Pepper Flakes, or to taste
  11. Sea Salt and Cracked Black Pepper, to taste
  12. Butter or your oil of choice for basting
  1. Place all the ingredients except for the bread in a mixing bowl and mix using your hands making sure to incorporate all the ingredients
  2. Add the milk soaked bread by breaking up and hand mixing into the mince
  3. Once everything is well combine, place a palmful of mince into your hand and form a elongated meatball
  4. Once you have formed the meatball skewer it onto either a bamboo skewer making individual servings or on a stainless steel skewer like I show in the picture.
  5. You can add two or three to the stainless steel skewers
  6. Check your grill temperature and keep it at approximately 350 degrees turning them often while basting them with either butter or oil.
  7. Grill for approximately 7 minutes on each side
  1. Please be careful not to overcook. They will turn out very dry as the ground lamb doesn't contain a high fat content.
Simplify Life With Mrs R
Have you ever used ground lamb instead or in addition to other minced meats?

See you in the comments,



By Mrs. R