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Ground Lamb Kebabs

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

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.
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.



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.


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


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

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


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


 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


  1. Jude

    Please specify quantity of ‘two packages of Feta cheese with herbs’. Packages come in many sizes. Thank you.

    • Emily Astin

      two 6 oz pkgs!

  2. Grampa Brian

    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!

    • Emily Astin

      Thanks for the GRATE feedback!

  3. Keith L Clark

    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.

    • Emily Astin

      Good catch! We had two packages!


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