Grilled Lamb Kebabs, using ground lamb, with a tasty Herb Salad and Dilled Yogurt Sauce- a tasty, keto-friendly dish including Middle Eastern tastes. With a video!
Calling all lamb lovers out there … stop whatever and make this right now!
Instilled with Middle Eastern spices, these ground lamb kebabs are breaking with taste! What I love about this meal is the balance– the appetizing herb salad is so light and refreshing alongside the lamb- lowering the richness of the meat. An excellent pairing.
Lamb Kebabs with Herbed Salad|60- sec video
How to make Lamb Kebabs
It starts with fresh ground lamb. I choose to use sustainably raised, locally grown, American lamb, which is raised closer to house compared to the imported lamb that travels from great distances to get here. For one, it’s fresher but more significantly, it supports our regional community. It’s produced in almost every state and is offered fresh year-round, simply check your regional farmers market. In years past we’ve purchased 1/2 or 1/4 of a lamb locally and kept it frozen, which is constantly a choice too.
Did you understand … American lamb is constantly raised hormone-free? Producers offer their animals healthy, comfortable lives, letting them graze and forage on a variety of nutrient-dense turfs and vegetables– producing succulent, sweet and tender meat.
Kind the lamb into Turkish cucumber-shaped tubes.
Fresh mint and Middle Eastern spices like cumin, coriander and sumac– give these ground lamb kebabs an additional punch of flavor.
Make sure to soak your skewers a couple hours in advance, and double them up so the lamb remains on better.
Brush the lamb kebabs with olive oil before grilling so they do not stick.
They prepare surprisingly rapidly, just a couple of minutes on each side, maybe 8-10 minutes total.
The appetizing herb salad, consists of child spring greens, parsley, dill and mint and a handful of sprouts. Pea shoots are great too. Slice up some radish and cucumber for a little crunch.
The dilly yogurt sauce goes on the bottom of the plate, under the kebabs.
Layer the kebabs, then overdo the tasty herb salad.
How pretty is that!?
Give this Lamb kebabs a whirl- I understand you will like them! If getting ready for a bigger gathering, feel free to form the kebabs a day ahead, and cool. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.
More delicious lamb recipes:
- Grilled Lamb Kofta Lettuce Covers
- Middle Eastern Lamb Stew made in an Instantaneous Pot
- Grilled Lamb Lollipops with Salsa Verde
- Greek Lamb Tacos
- Turkish Lamb Covers
- Slow-Roasted Lamb Shawarma
Grilled Lamb Kebabs with a tasty Herb Salad and Dilled Yogurt Sauce- a delicious, healthy, paleo friendly dish including ground lamb spiced with Middle Eastern flavorings.
- 1 lb ground lamb (makes 6 skewers)
- 1/2 an onion, finely diced
- 3 garlic cloves, carefully minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons sumac (if you can’t discover sumac, sub 1 tablespoon finely sliced lemon zest)
- 1 teaspoon Aleppo Chili flakes (or regular chili flakes)
- 1 1/2 teaspoons kosher salt
- 2 tablespoons chopped mint (or parsley, or dill)
- 12 x 12- inch wood skewers, soaked in water for 1 hour, or over night
- 1 cup plain thick greek yogurt
- 2 tablespoons fresh chopped dill (or mint)
- 2 garlic cloves carefully minced
- 1/4 teaspoon salt
- 2— 3 handfuls baby spring greens
- 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
- 1/2— 1 cup sprouts– radish, sunflower, or child pea shoots (optional)
- 1 turkish cucumber, very finely sliced
- 2 radishes thinly sliced- watermelon radishes are quite
- 1 green onion very finely sliced
- 2 tablespoons olive oil
- zest of one lemon
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon broken pepper
- 1/2 teaspoon sumac
Soak the skewers and start the grill.
With a damp hand, blend the lamb components in a medium bowl and reserve while you prepare the rest of the active ingredients.
Mix the yogurt sauce components in a small bowl. Reserve.
Preparation the salad ingredients and position them into a medium bowl. Stir the salad dressing ingredients into a little bowl.
Kind each into a long oval shape, then skewer with two skewers, and then continue forming and stretching till meat is approximately 5 inches long, and 1 1/2 inches in size, like the shape of a Turkish cucumber. Just make sure the skewers are focused down the middle so the lamb remains on.
Brush, spray or roll in olive oil to avoid sticking, and grill over med-high heat, turning every few minutes after getting an excellent sear on all sides. To turn, utilize tongs on the lamb itself, rather than being tempted to pick up by the skewers- it will assist the lamb remain on. As soon as the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates prepared.
Toss the salad, and put a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve instantly.
If getting ready for a bigger gathering, do not hesitate to form the kebabs a day ahead, and refrigerate. The meat will handle more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.