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Lamb Kebabs

Photo: Alex Farnum
Total time 30 mins

Serves 6

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.


  • 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

Nutrition 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

How to Make It

  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.

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