These Greek Lamb Skewers are a simple recipe made with ground meat and spices. Throw the kebabs on the grill then pair with a salad or yogurt dip for an easy BBQ dinner!
Summer means BBQ time and for us that means getting some meat on the grill – whether it be steak, chicken, or in this case, lamb. 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. And did I mention this recipe is gluten free, paleo, and Whole30 compliant? No need to deprive yourself, friend.
What Makes This Greek Lamb Recipe So Great:
- The flavors are so bright and just meld together perfectly.
- It’s such a simple recipe – put everything in a bowl, combine, then cook!
- This lamb recipe is really versatile – use it on salads, with rice or roasted veggies, or dip it in tzatziki sauce!
- It’s not only gluten free, but also paleo AND Whole30!
Cooking Tips:
- Start with lamb that’s been refrigerated for a bit. If the meat gets too warm it will have trouble sticking together and might fall off the skewer.
- The recipe calls to shape the ground meat on the skewer to about 3 inches in length. If you want it longer, the lamb kabob will thin out and take less time to cook so be sure to adjust accordingly.
- If you use wooden skewers, be sure to soak them for a good couple hours before using them, otherwise they’ll burn up on the grill!
- Ground lamb should be cooked to 160 degrees F, so if you have a meat thermometer, now is the time to bring it out.
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 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.
- 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!
Are You Curious About Lamb Kebabs?
Before getting to the recipe, let’s answer some common questions about kebabs.
Where Did The Kebab Originate?
The kabab 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.
Now let’s get to it people!
How to Make Lamb Skewers
Turn on the grill (we cooked these on a Traeger) 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.
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.
How To Grill Lamb Skewers
Once you have all the skewers formed and the grill has come to temperature, place them on the grill and cook them for 15 minutes on one side, then 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!
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
If you try this Greek Lamb Skewers recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Recipe for Greek Lamb Skewers
Greek Lamb Skewers
Ingredients
- 1/4 tsp cinnamon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1.5 tsp dried oregano
- 1.5 tsp kosher salt
- 1 pound ground lamb
Instructions
Items Needed:
- Measuring spoons
- A small bowl
- A medium bowl
- 6 metal skewers (or wooden skewers)
- A grill
Directions:
- Turn on the grill (we cooked these on a Traegeto 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 Traeger grill and cook them for 15 minutes on one side, then 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
- If cooking these on a gas grill, cook over medium heat for 10 minutes on each side, then check the temperature. If the temperature is not at 160 degrees F yet, cook in additional 5 minute increments until temperature is reached.
- 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.
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