Lamb & beef kebabs are packed with fresh ingredients and packed. with. flavor!
I have had kebabs before. I don’t live under a rock. But I’ve actually never made them before. Until now. And I’m totally kicking myself in the ass because really, I’ve been missing out. I hate it when that happens.
These lamb and beef kebabs are so easy to put together. Yes, there’s some fresh ingredients you need to chop but not too much. The fresh bits make it though and they really shine in this. It is truly a flavor explosion in the best possible way.
I can see this would made a delicious burger, meatballs, or tossed on a salad. Even meatloaf dudes.
And you don’t have to have a grill for this. I just like playing with my toys. You can easily just cook it on a grill pan or any old pan. Just. Do. It. Whatever it takes, get this recipe done!
Lamb & Beef Kebab
- 1 pound ground lamb
- 1 pound ground beef
- 1 serrano, grated with micro grater or finely minced remove seeds for less heat
- 1 medium/large red onion, finely minced
- 1 teaspoon red chile paste near the curry paste at the market
- 4-5 cloves garlic minced
- 4 teaspoons ginger, minced or grated with micro grater
- 1/2 cup cilantro, chopped about a fistful
- 2 teaspoons ground coriander
- 1.5 teaspoons cumin
- 1/2-1.5 teaspoons cayenne
- 2 teaspoons salt
- 4 tablespoons butter, melted
- naan or pita
In a very large bowl, combine all the ingredients except the naan/pita. Mix well, but don’t overmix it.
Set it in the fridge for a couple hours or up to a day before to let the flavors mingle and for the mixture to firm up. I usually just do two hours, but if you’re prepping this for a crowd, you may want to do this the day before to lessen the workload.
When you’re ready to cook, fire up your grill or grill pan over medium/high heat.
While it’s heating, form the meat mixture into logs, stuffing a wooden skewer inside.
When the grill or pan is hot, cook the kebabs until there is a golden color on one side. Flip and get the other side to golden.
Just to be safe, break one apart to check for doneness.
Eat with a pita, naan, fresh veggies, in a lettuce leaf, whatever!
I formed them into logs using an empty bottle. I cut a soda bottle in half. I stuffed the meat mixture into the top half then turned it over onto another bottle, with the bottom facing up. I then stuck the skewer into the opening of the bottle and pushed down, pushing the meat out onto the skewer in a log shape.
To get a visual, the video of how I did this is down below.
This recipe parties at: Weekend Pot Luck,