Ingredients
Equipment
Method
- Combine ground lamb, grated onion (with excess liquid squeezed out), minced garlic, chopped parsley, cumin, coriander, cinnamon, salt, and black pepper in a mixing bowl. Mix gently with your hands just until combined, about 30 seconds, to avoid toughening the texture.1.5 lbs ground lamb, 1 small onion, 3 cloves garlic, 0.5 cup fresh parsley, 2 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground cinnamon, 1.5 tsp salt, 0.5 tsp black pepper
- Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to firm up the fat and make shaping easier without sticking or falling apart.
- Divide the mixture into 8 equal portions. Wet your hands with cold water and mold each portion around a skewer into a 4-inch long log about 1 inch thick. Press firmly but do not compact too hard.
- Preheat grill or grill pan to medium-high heat (400°F). Brush kebabs lightly with olive oil. Place on grill and cook for 10-12 minutes total, turning every 2-3 minutes to char all sides evenly. Use an instant-read thermometer to check internal temperature and pull when it reaches 160°F.2 tbsp olive oil
- Transfer the cooked kebabs to a plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute before serving.
Notes
- Chill the meat mixture for 30 minutes to help the kebabs hold their shape on the grill.
- Use an instant-read thermometer to ensure kebabs reach 160°F internal temperature for juiciness and safety.
- Mix gently to avoid toughening the texture from overworking the meat.