Lamb Kebabs

Lamb Kebabs
4 from 1 ratings
Pat together a meatball of lamb, mint and garlic, then thread it onto a length of cinnamon and grill. The stick serves as pot, potholder, plate, fork — and an infusion of flavor.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Lamb Kebabs recipe - The Daily Meal
Total time: 23 minutes
  • 8 cinnamon sticks
  • 1 pound ground lamb
  • 1 onion finely chopped
  • 1/2 cup any combination of finely chopped mint, parsley, chives and cilantro
  • 2 teaspoon freshly grated ginger
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • olive oil
  • mint dip for serving, optional (recipe follows)
  • 1 cup whole-milk greek yogurt
  • 1/4 cup finely chopped fresh mint
  • 2 tablespoon olive oil
  • finely grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  1. In a bowl of cold water, place 8 cinnamon sticks. Weight them down with a plate, and allow to soak at least 15 minutes. Soaking will prevent the sticks from burning and allow you to unfurl them, yielding multiple skinnier sticks.
  2. In a large bowl, gently mix 1 pound ground lamb with 1/2 cup finely chopped herbs (any combination of mint, parsley, chives and cilantro), 2 teaspoons freshly grated ginger, 1 clove finely chopped garlic, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon ground cayenne pepper.
  3. With damp hands, divide the meat mixture and roll into 16 (1-ounce) balls. Slide each onto a cinnamon stick and press into a 2-inch-long blimp stationed at one end; stick and meat together will look like a child's drawing of a tree. Drizzle each with a little olive oil.
  4. Heat a grill to high, or set the oven to broil. Grill kebabs directly over high heat or broil about 4 inches from the flame, turning frequently, until browned and cooked through, about 8 minutes.
  5. These kebabs are nice either plain or served with mint dip.
  6. In a bowl, stir together 1 cup whole-milk Greek yogurt, 1/4 cup finely chopped fresh mint, 2 tablespoons olive oil, finely grated zest of 1 lemon, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon honey and 1/4 teaspoon salt.
  7. Serve alongside lamb kebabs.