Lamb Kebab Over Fire

Recipe by Jackie LokCuisine: Middle EastDifficulty: Easy


Prep time


Cooking time




  • 4 onion, finely chopped

  • 1 bunch parsley, finely chopped

  • 2 lbs ground lamb

  • 1/2 teaspoon allspice

  • 1/2 teaspoon cinnamon

  • 1 1/2 teaspoon kosher salt

  • 30 skewers

  • 1/4 teaspoon Lebanese 7 Spice
  • 1 tablespoon ground black peppercorn

  • 1 tablespoon allspice

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cloves

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg


  • Soak all the wooden skewers in water for at least 30 minutes. Place a plate on top of the skewers to keep them soaked.
  • In a large bowl, combine all the ingredients and mix well.
  • Form a meatball from 1/8 cup ground lamb. Slowly form a sausage shape around the skewer.
  • Heat up a griddle and add olive oil.
  • Place the kebab on the griddle. Cook until the outside turns color.
  • Transfer the kebab to a barbeque grill. Cook until the outside turns brown.


  • The meat to salt ratio is 1 pound ground meat to 3/4 teaspoon kosher salt.
  • If the meat mixture falls apart while forming kebab, add breadcrumbs soaked in milk. Soak 1 cup fine breadcrumbs in 1 cup milk until the breadcrumbs absorb the milk and become soggy.

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