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Lamb Kebabs

lambballs finished
  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 1/2 pound of ground lamb
  • 1/2 large red onion, or 1 small red onion
  • 2 cloves garlic
  • Zest of half a lemon (optional)
  • 1/2 cup fresh mint, chopped, plus 1 tablespoon for garnish
  • 1 teaspoon kosher salt and freshly cracked pepper


Preheat oven to 375 degrees

In a mini food processor pulse together the onion, garlic, lemon zest and mint. If you do not have a processor you can also chop everything by hand. Just be sure it is very finely chopped.

Place the mixture into a large bowl. If you are chopping everything by hand be sure to mix the onion, garlic, zest and mint together well. Add the ground lamb, salt and pepper. Mix until all ingredients are just combined. Do not overwork or over mix.

Divide the meat in half and keep dividing it in half until you have 8 mounds of meat. Roll each mound into a ball and then roll the middle of the meat lengthwise until you have a short log.

Place each kebab on a tin foil lined baking sheet. If you have a cooking rack you can also place them on the rack on top of the baking sheet. Cook the kebabs for 20 minutes. Turn over and bake an additional 15 to 20 minutes until cooked through. Garnish with chopped mint.

Note: The kebabs can be served as an appetizer or main dish served with couscous or rice.

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