Spicy Lamb Kabobs with Turkish Cacik
Savor the vibrant flavors of these Spicy Lamb Kabobs with Turkish Cacik—a dish that perfectly balances bold spices and cooling contrasts. Juicy ground lamb is seasoned with aromatic cumin, coriander, paprika, and a hint of red chili flakes, then molded onto skewers and grilled to smoky perfection. Paired with Turkish cacik—a creamy mix of tangy Greek yogurt, grated cucumber, fresh dill, and a touch of garlic—this recipe is a feast for the senses. Perfect for a summer BBQ or an intimate dinner, these kabobs are easy to prepare, packed with Mediterranean flair, and ideal for serving with warm pita or over a bed of basmati rice. With its enticing blend of heat and creaminess, this dish will surely become a new favorite in your rotation.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium (grated) Red onion
- 2 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Paprika
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (finely chopped) Parsley
- 1 tablespoon Olive oil
- 6 Wooden or metal skewers
- 250 grams Greek yogurt
- 1 small (grated) Cucumber
- 1 tablespoon (finely chopped) Dill
- 1 clove (minced) Garlic (for cacik)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt (for cacik)
- 1 teaspoon Olive oil (for finishing)
Instructions
In a large bowl, combine the ground lamb, grated red onion, minced garlic, ground cumin, ground coriander, paprika, red chili flakes, salt, black pepper, and chopped parsley.
Mix the ingredients well until fully incorporated. Cover and refrigerate the mixture for 30 minutes to allow the flavors to meld.
Soak wooden skewers in water for at least 15 minutes if using, to prevent burning. If using metal skewers, move to the next step.
Shape the lamb mixture into oval patties around the skewers. Press firmly to ensure the meat adheres well to the skewer.
Brush the kabobs with olive oil on all sides to prevent sticking. Preheat a grill pan or outdoor grill over medium-high heat.
Grill the kabobs for 10-12 minutes, turning occasionally, until fully cooked through and slightly charred on the outside.
While the kabobs are cooking, prepare the Turkish cacik. In a bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water beforehand), minced garlic, chopped dill, lemon juice, and salt.
Mix the cacik until smooth and drizzle with olive oil before serving.
Serve the spicy lamb kabobs hot, accompanied by the refreshing Turkish cacik.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 663 mg | 14% | |
*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.
