These Greek Lamb Kabobs (Skewers) are a simple recipe made with ground lamb mixed with a handful of seasoning spices. Throw the kabobs on a hot grill for 6-10 minutes, and then pair the tender, juicy kabobs with a fresh green salad or cool yogurt dip. An easy ground lamb dinner ready within 30 minutes!
As an Amazon Associate, I earn from qualifying purchases.
Mediterranean flavors, while brightest in the summer, are great all year round. My family likes to eat them a number of different ways, like in some Greek rice salad, a Greek grilled chicken breast, and some Greek chicken thighs in an Instant Pot.
One of our favorite ways – especially during the warmer months – is these Greek lamb skewers.
Skewers (aka kabobs or kababs – I’m referring to all of them as the same thing) are a favorite because they’re so easy. You just put seasonings and meat in a bowl, combine, then put it on a stick and cook. I’m not sure it gets much simpler than that – though my grilled garlic shrimp skewers might come close.
This ground lamb kabob recipe fits that exact bill. There are traditional Greek flavors like oregano and garlic, as well as some cinnamon to add a little different flavor profile. They are delicious and really easy to pull together.
Why you’ll want to make these grilled lamb kabobs
I get it – lamb isn’t for everyone. But if you’re willing to try it, or if you already know you like lamb, I’m telling you the payoff will be worth it. Here’s why:
- The flavors are bright without being overpowering. The cinnamon adds warmth and the oregano gives it an herby kick.
- It’s such a simple recipe – put everything in a bowl, combine, then cook! It’s truly just about fool-proof.
- The recipe is really versatile – use it on salads, with rice or roasted veggies, or dip it in tzatziki sauce! Plus it makes for great leftovers.
- Yes, the recipe is gluten-free (as are all my recipes), but it’s also paleo, low carb, and Whole30 compatible.
What you need for this recipe
- Ground lamb – I’m able to find this at my local Kroger store, as well as my local co-op.
- Spices – onion powder, garlic powder, ground cinnamon, and dried oregano. Make sure your spices aren’t old, as they lose flavor and pungency as they age.
- Kosher salt – I use Diamond Crystal kosher salt as it is less salty by weight than other brands. This gives you a little more control when salting your foods. If you have a different brand of kosher salt you’ll want to use slightly less than the recipe recommends.
- A grill (obviously) – I’ve used both my gas grill (a Weber Spirit) and a wood pellet grill (a Traeger). Both will work, though grilling these on the Traeger typically takes me a little longer.
- Skewers – I strongly recommend using metal skewers when grilling as the bamboo ones always burn and fall apart on me. Look for ones that are flat so the food doesn’t slide around on the skewers. If you only have bamboo or wood skewers, be sure and soak them in water for at least 30 minutes (and I would do several hours) before grilling with them.
- A meat thermometer – you’ll need to check the internal temperature of the meat as it cooks to make sure it’s cooked all the way through. The only way to do this is with a meat thermometer. We use a Thermapen ONE and love it so much – it registers accurate temperature in one second (so your hand isn’t sitting over a hot grill for too long) and is one of my most used grilling AND kitchen tools.
How to Make Lamb Skewers
Turn on the grill to 400 degrees F. Measure out the spices into a small bowl and stir to combine.
Place the ground lamb in a medium bowl and pour in the spices.
Start with lamb that’s been refrigerated for a bit. Because you’re mixing it up with your hands it will warm slightly so that it’s not cold, but it sticks together better when it’s cooler which helps it grip onto the skewers.