Affordable Ground Lamb and Herb Skewers

Name: Affordable Ground Lamb and Herb Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) ground lamb; ½ cup (15 g) fresh mint leaves, finely chopped; ¾ cup (25 g) fresh flat-leaf parsley, finely chopped; ½ cup (60 g) fine breadcrumbs (panko or regular); ½ medium (85 g) yellow onion, medium, finely minced; 1½ tsp (3 g) ground cumin; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 (50 g) large egg, beaten; 2 tbsp (30 ml) olive oil

From the MyKitchenBank Kitchen

Tender, aromatic ground lamb molded onto skewers and broiled until lightly charred on the edges. Fresh mint and parsley perfume the meat, while cumin and breadcrumbs create structure and subtle earthiness. These Middle Eastern–inspired kebabs are budget-friendly, cook in minutes, and pair beautifully with yogurt, flatbread, and crisp vegetables. Perfect for weeknight dinners or casual entertaining.

Prep: 20 min
Cook: 10 min
Wait: 30 min
Total: 1 hr
Makes: 8 skewers

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Steps

Before you start

Soak wooden skewers in water for 30 minutes so they don't burn under the broiler
Position an oven rack 4 inches below the broiler element and preheat the broiler to high
Have all herbs finely chopped and measured before you begin mixing the meat

1
Soak the skewers
- If using wooden skewers, submerge them in a shallow bowl or pitcher of cold water.
- Let them soak for at least 30 minutes while you prepare the meat mixture.
- This prevents them from catching fire or charring under the high heat of the broiler.
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Tip: Metal skewers don't need soaking but they conduct heat—be careful handling them after cooking.
2
Mix the lamb base
- In a large mixing bowl, combine the ground lamb, finely chopped mint, finely chopped parsley, breadcrumbs, minced onion, ground cumin, kosher salt, and black pepper.
- Lightly beat the egg in a small bowl, then add it to the lamb mixture.
- Using your hands or a wooden spoon, mix gently but thoroughly until all ingredients are evenly distributed.
- The mixture should be moist but hold together; don't overwork it or the skewers will become tough and dense.
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Ready when: All ingredients are evenly distributed and no streaks of raw lamb remain
Tip: Don't overmix; stop as soon as the mixture is unified. Overworking creates dense, dry skewers.
3
Form the skewers
- Divide the lamb mixture into 8 equal portions (about 85 g / 3 oz each).
- Pat your hands lightly with water to prevent sticking.
- Take one portion and mold it firmly around a soaked skewer, starting at the midpoint and working toward the tip, then back toward the handle.
- Form a compact, elongated shape about 5 inches (13 cm) long along the skewer.
- The mixture should adhere firmly with no gaps.
- Repeat with all portions and skewers.
- Arrange the filled skewers on a foil-lined baking sheet, spacing them about 1½ inches (4 cm) apart.
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Ready when: All 8 skewers are evenly molded and firmly packed with no cracks or gaps
Tip: Wet hands help prevent the mixture from sticking; don't use oil or the coating will prevent proper browning.
4
Chill before broiling
- Place the baking sheet with the formed skewers in the refrigerator for 15 to 20 minutes.
- Chilling helps the lamb mixture firm up so the skewers hold their shape better during broiling and cook more evenly.
- This step is especially important if your kitchen is warm.
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Tip: Don't skip this step; cold skewers hold together better when the broiler's intense heat hits them.
5
Brush with oil and broilOven 500°F / 260°C
- Remove the baking sheet from the refrigerator.
- Brush the entire surface of each lamb skewer lightly with olive oil (about 2 tablespoons total divided among all skewers).
- Position the sheet 4 inches (10 cm) below the broiler element.
- Broil on high heat for 9 to 11 minutes, turning the skewers once halfway through (about 5 minutes in), until the lamb is cooked through and the exterior is browned and lightly charred in spots.
- The internal temperature should reach 160°F (71°C).
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Ready when: The exterior is browned with light charring; the lamb no longer looks raw when sliced; internal temperature reaches 160°F (71°C)
Tip: Set a timer to flip at the 5-minute mark. Don't walk away—the broiler's intense heat can char the skewers quickly if left unattended.
6
Rest and serve
- Remove the baking sheet from the broiler and let the skewers rest for 2 to 3 minutes on the pan.
- This allows the juices to redistribute throughout the meat.
- Transfer the skewers to a serving platter and serve warm.
- Accompany with plain yogurt, warm flatbread or pita, sliced tomatoes, cucumbers, and lemon wedges.
- Guests can build their own wraps or eat the skewers directly.
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Ready when: Skewers are cool enough to handle safely; meat is no longer steaming
Tip: If serving immediately, keep the skewers on a warm plate. If making ahead, reheat gently under the broiler for 2–3 minutes just before serving.

Good to know

Tips

Wet your hands with water, not oil, when molding the skewers. Oil prevents the meat from adhering firmly.
The breadcrumbs and egg act as a binder, keeping the meat from falling apart during cooking. Don't skip them.
Fresh herbs are key to the flavor—avoid dried parsley if you can, as it adds little taste and can feel papery. Fresh mint and parsley make a real difference.
If you don't have a broiler or prefer oven roasting, bake at 400°F (200°C) for 15–18 minutes, turning halfway through, until the lamb reaches 160°F (71°C). The exterior won't char as much, but the skewers will still be tender and flavorful.

Make ahead

The shaped, unbaked skewers can be chilled on a covered baking sheet in the refrigerator for up to 12 hours before broiling. Broil just before serving for the best texture and flavor. Cooked skewers can be refrigerated in an airtight container for up to 3 days; reheat gently under the broiler for 2–3 minutes until warm through.

Storage & reheating

Room temperature: up to 2 hours (don't leave out longer). Refrigerator: up to 3 days in an airtight container; reheat under the broiler for 2–3 minutes or in a 350°F (175°C) oven for 8–10 minutes until heated through. Freezer: up to 2 months (freeze cooked skewers on a baking sheet, then transfer to a freezer bag); thaw overnight in the refrigerator and reheat as above.

Substitutions

ground lamb → ground beef or ground turkey. Use the same weight. Ground beef will be richer; ground turkey will be leaner and slightly more delicate (reduce broiling time by 1–2 minutes).
fresh mint leaves → 1 tablespoon (3 g) dried mint. Dried mint is more concentrated; use about one-third the amount by volume. Add it with the spices in the mixing step.
fine breadcrumbs (panko or regular) → finely crushed crackers, couscous, or finely minced cooked rice. All work as binders; use equal volume. Crackers may add a slight salty note, so taste the mixture before adding the final salt.
ground cumin → ground coriander or a pinch of ground sumac. Coriander is warmer and floral; sumac adds brightness and tartness. Use the same amount.