Quick-Grilled Greek Ground Lamb Kabobs

A warm evening breeze carries the sizzle of meat from the grill, hinting at the delicious Greek flavors to come. These Quick-Grilled Greek Ground Lamb Kabobs are ready in just under 30 minutes and pack a punch of flavor with spices that blend beautifully with the rich lamb. With simple preparation and grill techniques, you’ll find this dish to be both satisfying and effortless.

This recipe is perfect for anyone looking to impress family or friends with minimal effort. It’s great for summer barbecues or a quick weeknight dinner. Plus, the kabobs can be made ahead of time and stored in the fridge for up to two days.

Why You’ll Love This Recipe

• The ground lamb creates juicy, tender kabobs that are packed with flavor.
• Quick preparation and cooking make it an ideal weeknight meal.
• A unique blend of spices like cinnamon and oregano elevates the taste.
• Perfect for grilling enthusiasts and lovers of Mediterranean cuisine.

What You’ll Need

Here’s everything you need to get started.

For the Kabobs

• 1 pound ground lamb
• 1/4 tsp cinnamon
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1.5 tsp dried oregano
• 1.5 tsp kosher salt (Diamond Crystal brand)

Kosher salt provides a better texture; sea salt can be an alternative.

Substitutions & Swaps

• Lamb can be replaced with ground beef.
• Oregano may be substituted with thyme.
• Onion and garlic powders can be replaced with fresh minced variants.
• Use skewers made from metal or soaked wood.

How to Make It

Get ready to create mouthwatering kabobs!

Preheat the Grill

Turn on the grill to around 400 degrees F.

Combine Spices

Measure out the spices into a small bowl with measuring spoons and stir to combine.

Mix Lamb and Spices

Place the ground lamb in a medium bowl and pour in the spices. Mix with your hands to get everything well combined, then separate the mixture out into 6 portions of roughly the same size.

Shape the Kabobs

Start forming the portions of lamb into roughly a 3-inch oblong shape, then place the skewers through the middle and finish shaping the meat around the skewer.

Grill the Kabobs

Once you have all the skewers formed and the grill has come to temperature, place them on the grill and cook them for 6 to 10 minutes on one side, then another 6 to 10 minutes on the next. Check the temperature to make sure it’s 160 degrees F – if not, cook in 5-minute increments until temperature is reached.

Serve

Remove from the grill and serve while still warm!

How to Store It

Fridge: 2 to 3 days in an airtight container.
Freezer: Yes, for up to 3 months.
Reheat: Microwave for 1 to 2 minutes or grill briefly.

Tips for Best Results

• Ensure the grill is fully preheated for even cooking.
• Don’t compact the meat too tightly on the skewers to keep them tender.
• Always check the internal temperature to confirm doneness.
• Experiment with different spices to create unique flavor profiles.

Serving Suggestions

• Serve with a side of tzatziki sauce for dipping.
• Pair with a Greek salad for a refreshing meal.
• Enjoy alongside warm pita bread or rice for a complete feast.