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Cumin Lamb Kabobs


These earthy Cumin Lamb Kebobs can be grilled, broiled, or fried, then served with a tangy Cucumber Mint Salsa (recipe included). 

The trick to these kebobs is not to overmix, that will keep them from getting dry and tough. 

Tip9 - Lamb Cumin Kabobs - photo credit JOK.jpg
  • Duration
  • Cook Time
  • Prep Time
  • 16Servings


  • 2 pounds Grow and Behold ground lamb
  • 1 large egg
  • 2 garlic gloves, minced
  • 1 tablespoon ground cumin
  • ½ teaspoon black pepper (medium ground, not coarse ground)
  • ¼ teaspoon cayenne pepper (to taste)
  • ¼ cup matzo meal (optional to bind. You can also substitute potato starch)

Cucumber-Mint Salsa

  • 1 English cucumber
  • ¾ jalapeno pepper, seeded
  • 2 packed cups mint (well cleaned!)
  • ½ packed cup dill (well cleaned!)
  • Salt to taste


1. Mix ingredients together and shape into cigar shapes. Grill, broil, or pan-fry.

2. 2 pounds yields 16 cigars. Can be made up to 1 day ahead and kept wrapped tightly in fridge, or frozen for up to two months. Bring to room temperature before frying.

3. Serve with Rice and Techina or with Quinoa and Cucumber-Mint Salsa.

Recipe by Naftali Hanau and Rachel Rosen

Cucumber-Mint Salsa: Puree all ingredients in food processor until just combined. If not serving immediately, store in clean glass jar with thin layer of olive oil on top. Best served within 2 days.

Recipe by Chef Moses Wendel

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