Lamb Kebabs

Lamb Kebabs Recipe
Photo: Alex Farnum

Sunset reader Michael Furukawa, of Menlo Park, California, gave us this recipe—he suggests also trying it with ground chicken. His version resulted in long sausage-shaped kebabs, but we opted for meatballs—they're easier to handle and don't take long to cook.

Serves 6


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2 pounds ground lamb
Zest and juice of 1 lemon
1 teaspoon fine sea salt
1 teaspoon pepper
1 teaspoon ground sumac*
1 teaspoon ground cumin
1/2 onion, finely chopped
2 garlic cloves, minced
1/2 cup plain fine dried bread crumbs
2 tablespoons olive oil
Hummus, pita bread, and green salad


Total: 30 Minutes

1. Preheat broiler. Gently mix meat, lemon zest and juice, seasonings, onion, garlic, and bread crumbs in a medium bowl just until combined.

2. Form meat mixture into 18 balls (about 2 in. each) and slide 3 onto each of 6 metal skewers. Put on a baking sheet and brush with oil.

3. Broil, turning once, until browned and done the way you like, 10 minutes for medium. Serve meatballs with hummus, pita, and green salad.

*Find ground sumac, made from tart red edible sumac berries, in the spice aisle of well-stocked grocery stores.

Created date

March 2012

Nutritional Information

Calories 380
Caloriesfromfat 62 %
Protein 27 g
Fat 26 g
Satfat 9.2 g
Carbohydrate 8.7 g
Fiber 0.7 g
Sodium 545 mg
Cholesterol 101 mg