Lamb Kebabs

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.

Yield: Serves 6
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Recipe Time

Total: 30 Minutes

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


  • 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. 1. Preheat broiler. Gently mix meat, lemon zest and juice, seasonings, onion, garlic, and bread crumbs in a medium bowl just until combined.
  2. 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. 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.
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