How To Make The Best Lamb Kebabs You’ve Ever Had In Your Life

Spice up your life with some Middle Eastern Flair tonight. This easy-to-make recipe of lamb kabobs are great for the whole family. The kids will love the idea that it's ok to eat with their hands. Grab Dad a sixer or Mythos or Alfa for a truly authentic Greek dining experience. Opa!

What You'll Need

12 oz ground lamb

½ medium onion – finely chopped

½ cup parsley – minced

1 TBS olive oil

1 tsp cumin seeds

½ tsp cinnamon

1 tsp coarse salt

½ tsp black pepper

4 pitas

yogurt-cucumber dressing

red onions and mint leaves as garnish

How To Prepare

In a small skillet on medium to low heat sprinkle the cumin seeds, every 30 seconds or so shake the skillet to move the cumin seeds around. Do this for about 3 minutes until the cumin seeds are toasted.

Put the cumin seeds in a pepper grinder and grind your seeds to add to the ground lamb

In a large mixing bowl, add all the ingredients

Combine with your hands until mixed in (but don't overmix)

Using about ¼ cup of the meat mixture form a 2 inch oval and place on a rimmed baking sheet sprayed with cooking oil

Continue to form each oval until you have used all your meat

Cover and place in fridge for 1 hour minimum and up to 1 day

Preheat oven to 375 degrees

Thread on skewer (if using wooden skewers, soak in water 30 minutes before)

Place lamb kebabs on a cooling rack over a rimmed sheet

Bake for 10 minutes or until internal temperature reaches 140 degrees

Place under broiler to brown for 1 to 2 minutes (watch to make sure it doesn't burn)

If you prefer you can grill your kebabs; brush grill grates with oil, grill kebabs, turning as needed, cook until the internal temperature reaches 140 degrees for medium

Serve in a pita with yogurt-cucumber dressing, red onions, and mint leaves