Greek Lamb and Orzo Keftedes Skewers

Name: Greek Lamb and Orzo Keftedes Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) ground lamb; ¾ cup (140 g) cooked orzo pasta, cooled and patted dry; ½ cup (120 g) feta cheese, crumbled; ¼ cup (12 g) fresh mint leaves, finely chopped; 2 tsp (4 g) lemon zest, finely grated from 1 large lemon; 3 clove (15 g) garlic cloves, minced; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (6 g) sea salt; ½ tsp (1 g) black pepper, freshly ground; ¼ medium (50 g) red onion, minced; 1 tsp (1 g) dried oregano; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (30 g) panko breadcrumbs

From the MyKitchenBank Kitchen

Juicy grilled lamb keftedes studded with tender orzo pasta, crumbled feta, and fresh mint, infused with lemon zest and garlic. These Mediterranean-inspired skewers are charred on the outside and moist inside, served with a bright tzatziki sauce and lemon wedges.

Prep: 20 min
Cook: 10 min
Wait: 30 min
Total: 1 hr
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for 30 minutes if using
Preheat grill to medium-high heat (about 450°F / 230°C) with one side set to high
Cook orzo pasta according to package directions, drain well, and cool completely
Pat cooked orzo dry with paper towels to prevent excess moisture in the mixture

1
Combine all ingredients
- In a large mixing bowl, combine ground lamb, cooked orzo, crumbled feta, chopped mint, lemon zest, minced garlic, minced onion, oregano, sea salt, black pepper, lemon juice, and panko breadcrumbs.
- Mix gently with your hands, being careful not to overwork the mixture, which can make the keftedes tough.
- Mix just until all ingredients are evenly distributed and the mixture holds together.
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Ready when: Mixture is evenly combined with no visible dry streaks
Tip: Overmixing develops gluten in the lamb and makes keftedes dense and rubbery; mix just until combined
2
Shape and chill keftedes
- Divide the mixture into 8 equal portions (about 2 oz / 55 g each).
- Dampen your hands slightly with water.
- Shape each portion into a thick log about 4 inches (10 cm) long.
- Thread each log onto a metal skewer or soaked wooden skewer, pressing gently so it holds its shape.
- Arrange the skewers on a plate, brush lightly with olive oil, and refrigerate for at least 30 minutes.
- This helps them hold together during grilling.
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Ready when: Keftedes are firm and cold to the touch
Tip: Chill the mixture in the freezer for 15 minutes if you are short on time, but 30 minutes is ideal for best results
3
Preheat and prepare grillOven 450°F / 230°C
- Preheat your grill to medium-high heat (about 450°F / 230°C).
- If you have a two-zone grill, set one side to high heat and keep one side at medium heat for safety.
- Clean the grill grates with a grill brush.
- If using a grill pan on the stovetop, preheat it over medium-high heat on the stove until it is very hot but not smoking, about 3–4 minutes.
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Ready when: Grill grates are clean and hot; a drop of water sizzles immediately
Tip: A hot grill sears the outside of the keftedes, trapping juices inside and preventing sticking
4
Grill keftedes on high heat
- Place the chilled keftedes on the hottest part of the grill (the high-heat side if using a two-zone setup).
- Do not move them for the first 2–3 minutes; this creates a caramelized, charred crust.
- Using tongs, turn the skewers a quarter turn and grill for another 2 minutes.
- Turn again and grill for 2 more minutes, then turn once more to finish cooking, another 1–2 minutes.
- Total cook time is 7–10 minutes depending on the thickness and your grill's heat.
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Ready when: Keftedes are deeply browned or charred on all sides and register 160°F (71°C) on an instant-read thermometer inserted into the thickest part
Tip: Resist the urge to move the skewers constantly; let them sear undisturbed so they develop a flavorful crust and don't stick to the grill
5
Rest before serving
- Transfer the grilled keftedes to a clean plate and let them rest for 2–3 minutes.
- This allows the residual heat to finish cooking the inside gently and helps the juices redistribute throughout the meat.
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Ready when: Keftedes are no longer steaming vigorously
Tip: Skipping the rest will cause juices to run out onto the plate when you bite into them

Good to know

Tips

For a vegetarian version, replace the lamb with 1½ lb (680 g) of grated zucchini mixed with 1 cup (100 g) finely crumbled firm tofu or an extra ½ cup feta, then increase the breadcrumbs to ⅓ cup. The mixture will be moister, so chill it thoroughly.
Serve the keftedes with a side of tzatziki sauce (Greek yogurt mixed with grated cucumber, garlic, dill, and lemon juice), thinly sliced red onion, fresh lemon wedges, and warm pita bread or Greek salad.
If grilling indoors on a grill pan, work in batches to avoid overcrowding, which lowers the temperature and causes steaming rather than searing.
For a smokier flavor, add a pinch of smoked paprika (⅛ tsp / 0.5 g) to the lamb mixture when combining ingredients.

Make ahead

Keftedes can be shaped, covered, and refrigerated for up to 24 hours before grilling. You can also freeze shaped, unbaked keftedes on a baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 2 months; grill from frozen, adding 2–3 minutes to the total cook time.

Storage & reheating

Store leftover cooked keftedes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for about 8 minutes until warmed through, or in a skillet over medium heat for 3–4 minutes per side. Do not microwave, as it can dry them out. Freezer storage is not recommended for cooked keftedes, as the texture of the orzo becomes mushy when thawed.

Substitutions

ground lamb → ground beef or ground pork. Use the same amount. Beef will be slightly less aromatic; pork will be milder and slightly leaner. The cooking time should be the same.
feta cheese → crumbled goat cheese or halloumi, diced small. Goat cheese adds a tangier note; halloumi will hold its shape even more firmly when grilled.
fresh mint leaves → fresh parsley or a mix of parsley and dill. Parsley is milder and slightly earthier; dill adds a more herbaceous, cool note. Use the same amounts.
cooked orzo pasta → cooked farro, bulgur, or pearl barley. Any cooked grain will work; farro and barley give a nuttier, heartier texture. Drain and cool the same way.