Ground Lamb Kebabs

by Chef Tina Cannon | Published Jul 27, 2021 | Last updated Nov 1, 2021 | 6 comments

CategoryAll Recipes, Beef and Lamb, Entertaining at the Grill, Outdoor

Prep Time10 minsCook Time15 minsTotal Time25 minsYields4 Servings

We collaborated with Chef Tina Cannon to bring you the perfect grilled Mediterranean dinner! This meal is easy to make ahead and pop on the grill when your guests arrive. It's light, fresh and flavorful.

AlLternate cooked gallery image

AlLternate cooked gallery image

AlLternate cooked gallery image

AlLternate cooked gallery image

Nutrition Facts

Serving Size 1-2 kabobs

Servings 4

Amount Per Serving
Calories 357

% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 810mg34%
Potassium 477mg14%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 33g66%

Vitamin A 4%
Vitamin C 13%
Calcium 28%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Mix all ingredients well and form onto water-soaked skewers. Chill before grilling. Grill on grill Grates to get Nice grill marks and char cooked to your desired temperature.

2

Serve on top of your salad drizzled with tzatziki sauce/dressing

3

Make a salad of shredded hearts of Romain, olives, pepperoncini peppers, tomatoes, and sweet bell peppers. Top with my quick tzatziki sauce and extra crumbled feta.

Tina's Quick in the Blender Tzatziki sauce

4

Put all ingredients in your blender or bullet style blender and process till smooth (approx 30 seconds or less)

5

Use this sauce to top your salad and for your kabobs. Serve will pita bread that has been brushed with olive oil.

Ingredients

1 lb ground lamb (for 6-8 kabobs)

2 packages of feta cheese with herbs

1 tsp kosher salt

1 tsp black pepper

skewers - soaked in water

Tina's Quick in the blender Taziki sauce

2 cups full fat plain greek yogurt

1 English cucumber, peeled

1 clove of garlic

big splash of rice vinegar/lemon juice

2 tbsp fres dill or 1 heaping tsp of dried dill

salt and pepper

Healthy Grilling

Grill GRATE Veggies

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6 Comments

Jude on 08/02/2021 at 5:31 pm

Please specify quantity of ‘two packages of Feta cheese with herbs’. Packages come in many sizes. Thank you.
Reply
- Emily Astin on 08/03/2021 at 8:21 am
  
  two 6 oz pkgs!
  Reply
Grampa Brian on 08/04/2021 at 9:16 am

This is a wonderfully simple dinner. So refreshing and delightful. I’m glad grillgrate is providing recipes. The grates have been a game changer for me on my various Weber’s. I’ve watched Tina on tv and she is very entertaining. I hope you begin to provides videos of these sessions. Also, I copied and pasted this recipe into my iPad and cudos to your programmer it inserted into notes perfectly!
Reply
- Emily Astin on 08/04/2021 at 9:19 am
  
  Thanks for the GRATE feedback!
  Reply
Keith L Clark on 08/08/2021 at 1:53 pm

Your recipe calls for 1 pound (16 ounces) for 6 to 8 kabobs. That is around 2 ounces per kabob. The kabobs in the pictures certainly show kabobs way bigger than 2 ounces.

I first became acquainted with lamb kabobs when I had a three year assignment in Azerbaijan. Up to that point I didn’t care for lamb at all. I suspect what I had tried before would be categorized as old mutton.

BTW Sumac powder is great on these kabobs.

Thanks for your work.
Reply
- Emily Astin on 08/09/2021 at 8:55 am
  
  Good catch! We had two packages!
  Reply

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