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Photo: Alex Farnum Photo by: Photo: Alex Farnum

Lamb Kebabs

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.

Sunset APRIL 2012

  • Yield: Serves 6
  • Total: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 62%
  • Protein: 27g
  • Fat: 26g
  • Saturated fat: 9.2g
  • Carbohydrate: 8.7g
  • Fiber: 0.7g
  • Sodium: 545mg
  • Cholesterol: 101mg

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Lamb Kebabs Recipe