Kebab, kabob, kofta – whatever you like call it, these Cumin-Rubbed Lamb Kebabs are crispy and flavorful, charred and tender, making it perfect for a midweek dinner or easy Sunday meal prep, and they’re perfect for weekend grilling too!
These Cumin-Rubbed Lamb Kebabs are a mix between food truck-style kofta (ground lamb + veal) and the grilled lamb skewers we love to order from our local Greek restaurant for take-out. For me, they’re a fusion of two of my favorite lamb kebabs (shish kabobs, whatever you want to call it) in one bite!
The Middle East meets Greece, if you will. I’m not mad about this marriage of flavors at all.
A traditional Lamb Kofta Kebab recipe is made using a combination of ground lamb and veal, and a ton of spices. And while it tastes amazing, it’s not my idea of a quick and easy recipe to throw on the grill for an easy dinner or weekend with friends.
So to make this during the week, or for summer grilling, I like to use lamb stew meat. It’s already cubed at the grocery store and ready to thread onto a skewer. If you can’t find already cubed stew meat, lamb shoulder is the cut of meat you’re looking for to make this kebab recipe.
How to make Cumin-Rubbed Lamb Kebabs
- First you’ll make a spice rub of cumin powder, red pepper flakes, onion powder, garlic powder, salt and pepper. Most of these spices are already part of your pantry staples.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, more info on indirect heat/two zone method, click here; for a gas grill, leave one or two burners off). Oil grates like normal.
- Thread lamb kebabs onto skewers, leaving a small gap between each piece of meat. Season generously with spice blend, pressing it onto the meat with your hands to make it stick.
- Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill (indirect) and continue to grill until lamb is cooked to desired doneness, about 5-6 minutes longer for medium.
My favorite way to enjoy these Cumin-Rubbed Lamb Kebabs is over the grill using the two-zone method. That being said, you can easily use a grill pan indoors if you like and follow the same prep method as above.
You can easily thread in red onion, or other fresh veggie kebabs for a side of grilled vegetables that are perfect with your lamb kebabs. Make a batch of tzatziki for a tangy side dip, and you’re good to go.
What to serve with cumin-rubbed lamb kebabs
Honestly, any side you’d serve up with any kind of shish kabob recipe is just fine. But my favorite sides are a simple Greek salad, topped with feta cheese. It’s simple, and clean and really lets the flavor in these lamb kebabs shine.
Those lamb kebabs would be great in a rice bowl, or pita with fresh English cukes and tomatoes. Or make a side of my whole30 Greek Lemon Potatoes for a really filling side!
If you’re craving lamb but don’t want to fire up the grill, try my pulled lamb in the slow-cooker or gyro meatballs in the air fryer.
cumin-rubbed lamb kebabs
Ingredients
- 2 tablespoons cumin powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1 teaspoon fresh pepper
- Oil - for grill
- 1¼ pounds lamb stew meat - lamb shoulder
Instructions
- First you'll make a spice rub of cumin powder, red pepper flakes, onion powder, garlic powder, salt and pepper. Most of these spices are already part of your pantry staples.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, follow the two zone method, for a gas grill, leave one or two burners off). Oil grates like normal.
- Thread lamb kebabs onto skewers, leaving a small gap between each piece of meat. Season generously with spice blend, pressing it onto the meat with your hands to make it stick.
- Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill (indirect and continue to grill until lamb is cooked to desired doneness, about 5-6 minutes longer for medium.
Notes
Nutrition
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