Greek Lamb Kebabs

Greek Lamb Kebabs


February 13, 2016


1 lb. ground lamb or lean ground beef (or half and half)

1 small onion, peeled and grated

1/2 cup soft bread crumbs (about 1 slice of bread), bulgur or couscous

1/2 cup crumbled feta (optional)

4 cloves garlic, crushed

1 large egg

2-4 Tbsp. currants or chopped raisins

1 Tbsp. grated fresh ginger

1 tsp. cumin

1/4 tsp. ground cinnamon

1/4 tsp. salt

olive or canola oil, for brushing


1Preheat oven to 400° F. Soak some bamboo skewers in water for at least 10 minutes to prevent them from burning when you cook the kebabs.

2Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers. Place on a rimmed cookie sheet, brush with olive oil and roast, turning often, until cooked through.

3Makes 12 kebabs.


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