Minted Lamb Kebabs
Fire up the grill and tantalize your taste buds with these irresistibly fragrant Minted Lamb Kebabs! This recipe perfectly combines juicy ground lamb with fresh mint, parsley, and aromatic spices like cumin and coriander, creating kebabs that are bursting with bold, earthy flavors and a zesty citrus kick from a hint of lemon juice. The kebabs are shaped by hand and threaded onto skewers, then grilled or broiled to smoky, charred perfection in just 10 minutes. A quick and easy crowd-pleaser, these kebabs are ideal for summer barbecues, weeknight dinners, or festive gatherings. Serve them with warm pita bread, a crisp garden salad, and a dollop of creamy tzatziki for an authentic Mediterranean-inspired feast. Perfectly seasoned, protein-packed, and naturally gluten-free, these Minted Lamb Kebabs will quickly become a go-to favorite for any occasion.
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Recipe Information
Ingredients
- 500 g Ground lamb
- 15 g Fresh mint leaves
- 2 pieces Garlic cloves
- 10 g Fresh parsley
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 6 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Finely chop the fresh mint leaves, parsley, and garlic cloves and set them aside.
In a large mixing bowl, combine the ground lamb, chopped mint, parsley, and garlic. Add the ground cumin, ground coriander, chili powder, salt, black pepper, olive oil, and lemon juice.
Mix the ingredients thoroughly with your hands until well-combined. Avoid overmixing to keep the meat tender.
Divide the mixture into 6 equal portions and shape each portion around a skewer to form a cylindrical kebab shape. Ensure the meat adheres well to the skewer.
Preheat a grill or broiler to medium-high heat. Lightly grease the grill grates or place a piece of foil on the grill to prevent sticking.
Cook the kebabs for 8-10 minutes, turning them occasionally, until they are browned on the outside and cooked through on the inside. Use a meat thermometer to check for an internal temperature of 70°C (160°F).
Remove the kebabs from the heat and let them rest for a couple of minutes before serving.
Serve the minted lamb kebabs hot with pita bread, a fresh salad, and a side of yogurt or tzatziki.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4336 mg | 189% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.3 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
