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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


  1. 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.

  2. When you're ready to cook, fire up your grill or grill pan over medium/high heat.  

  3. 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.  

  4. Eat with a pita, naan, fresh veggies, in a lettuce leaf, whatever! 

Recipe Notes

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.