These Greek Lamb Skewers are a simple recipe made with ground meat and spices. Throw the kabobs on the grill then pair with a salad or yogurt dip for an easy BBQ dinner! Bonus – they’re gluten free, low carb, paleo, and Whole30 compatible.
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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 – 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.
This ground lamb 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 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.
*Grilling Tip*
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.
Mix with your hands to get everything well combined, then separate the mixture out into 6 portions of roughly the same size.
Start forming the portions of lamb into roughly a 3 inch oblong shape, then place the skewers through the middle and finish shaping the meat around the skewer.
*Grilling Tip*
If you want the skewers to cook in less time, you can try thinning the shape of the kabobs out a bit, to 3.5 to 4 inches long. But don’t go too long as they will be more likely to fall apart.
How To Grill Lamb Kabobs
Once you have all the skewers formed and the grill has come to temperature, place them on the grill and cook them for 6-10 minutes on one side, then another 6-10 minutes on the other side.
*Grilling Tip*
How long it takes will depend on what type of grill you’re using, if you’re cooking over direct heat (on a gas grill) or indirect heat (on a Traeger or other wood pellet grill) and what the temperature is outside when you’re grilling – if it’s a cool and/or windy day, expect it to take longer.
Check the internal temperature with a meat thermometer to make sure it’s 160 degrees F – if not, cook in 3 minutes increments until the temperature is reached.
Remove from the grill and serve while still warm!
Still curious about lamb kabobs?
A little bit of background about kabobs in general, as well as the lamb kebabs in this recipe.
Where did the kebab originate?
The kabob originated in the Middle East and is mainly associated with dishes from Persia and Turkey.
What is the difference between a kabab and a kabob?
Kabab is the British (and more traditional) spelling, while Kabob is an American spelling. They refer to the same thing.
What do you serve with lamb kabobs?
While lamb may not be a typical meat in the American diet, these ground lamb kabobs go with lots of different sides.
- You could serve them with other traditional Mediterranean flavors, like in this gyro salad, on top of a Greek rice salad, or with just tzatziki sauce, some hummus, and cut up tomatoes and veggies.
- Have it next to some grilled veggies, like grilled onions, grilled zucchini, or grilled bell peppers.
- Bring out some traditional sides like potato salad, fruit salad, or coleslaw.
Switch things up (recipe variations)!
- Don’t like lamb? Switch it out for ground beef! You could even try ground turkey or chicken.
- Make this in rainy weather by using the oven instead of the grill! Put a cooking rack in a sheet pan, then place the skewers on the pan. Heat the oven to 400 degrees F then start with 8-10 minutes on 1 side, flip and cook 8-10 minutes on the next. Measure the temperature at that point (since oven temperatures can vary significantly) and cook in 5-minute increments until the lamb reaches 160 degrees F.
- Make meatballs instead of kababs! Measure out the meat mixture into 1.5 inch balls and slide the balls onto the skewers. Follow the cooking directions from there and serve them as appetizers!
Pin these ground lamb kabobs for later!
If you’re looking for more recipes on the grill, check these out!
- Gluten Free Teriyaki Chicken Kababs
- Flank Steak Marinade (Gluten Free)
- Grilled Teriyaki Chicken Thighs
You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more good to eat, gluten free food.
If you try these Greek Lamb Kebabs (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
Greek Lamb Skewers
Equipment
- 6 metal skewers (or wooden skewers)
- A grill
Ingredients
- ¼ tsp cinnamon
- ½ tsp onion powder
- ½ tsp garlic powder
- 1.5 tsp dried oregano
- 1.5 tsp kosher salt
- 1 pound ground lamb
Instructions
- Turn on the grill to around 400 degrees F.
- Measure out the spices into a small bowl with measuring spoons and stir to combine.
- Place the ground lamb in a medium bowl and pour in the spices.
- Mix with your hands to get everything well combined, then separate the mixture out into 6 portions of roughly the same size.
- Start forming the portions of lamb into roughly a 3 inch oblong shape, then place the skewers through the middle and finish shaping the meat around the skewer.
- Once you have all the skewers formed and the grill has come to temperature, place them on the grill and cook them for 6 to 10 minutes on one side, then another 6 to 10 minutes on the next. Check the temperature to make sure it's 160 degrees F – if not, cook in 5 minutes increments until temperature is reached.
- Remove from the grill and serve while still warm!
Notes
- 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.
- 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.
- If you want the skewers to cook in less time, you can try thinning the shape of the kabobs out a bit, to 3.5 to 4 inches long. But don’t go too long as they will be more likely to fall apart.
- 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 long it takes the skewers to cook will depend on what type of grill you’re using, if you’re cooking over direct heat (on a gas grill) or indirect heat (on a Traeger or other wood pellet grill) and what the temperature is outside when you’re grilling – if it’s a cool and/or windy day, expect it to take longer.
- To make this in the oven, put a cooking rack in a sheet pan then place the skewers on the pan. Heat the oven to 400 degrees F then start with 10 minutes on 1 side, flip and cook 10 minutes on the next. Measure the temperature at that point (since oven temperatures can vary significantly) and cook in 5 minute increments until the lamb reaches 160 degrees F.
Linda Smith
I added a pinch of ginger + nutmeg and put some dill and mint in my yogurt sauce- was soooooo good!
Taryn Solie
That sounds delicious Linda!
Keith
Any recommendations for the white dipping sauce?
Taryn Solie
Yes – tzatziki! If you’re not doing Whole30 or Paleo, then you can purchase it from the store. If you are, there are a number of Whole30 and paleo bloggers who have compliant tzatziki recipes on their site. Here’s one from This African Cooks: http://thisafricancooks.com/recipe/whole-30-tostone-chicken-gyros-drizzled-with-coconut-cream-tzatziki-sauce/
Shelley
Came across this recipe during your Whole30 Recipe take over and have made it three times since then. It is such as easy meal to throw together and all three teens and husband love it.
Taryn Solie
I’m so glad you like it! It’s one of our favorites too.
Vickie
We’ve made the lamb kabobs twice and they are delicious and flavorful!! We had them once with salad and the second time with your rice salad! So good!!
Taryn Solie
So glad you liked them!