spiced lamb kebabs

Nik Sharma

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spiced lamb kebabs | Nik S

Disclaimer: This post was sponsored by the American Lamb Board. All opinions expressed are solely my own.

I’ve used American ground lamb meat to prepare these spiced kebabs. The recipe itself is very simple and quick but you will need to use a few spices to flavor the meat. Often when I’m in a rush and need to make dinner fast, ground meat like lamb is an option I turn to. Because the meat is ground it not only quicks quickly but it also absorbs flavors with ease. 

There is one thing that you might notice that’s different, instead of using an egg or bread crumbs as a binding agent, I’ve used chickpea flour. Chickpea flour is sometimes used as a binding agent in Indian cooking especially when making kebabs with ground meat. The trick is to make sure there are no lumps so mix the flour with the spices separately and then add it to the ground meat. 

These kebabs make an excellent side to a meal but also can be used in sandwiches and flatbreads and the recipe can be easily converted to make burgers (divide the meat up into 4 large patties). A few wedges of lime or lemons and a green chilli or two with a plate of warm flatbreads like a paratha or naan and yogurt is another way we love to eat these in our home.

Ground lamb kebabs 

Check out the  American Lamb Board  to learn more about lamb and the different options available to cook with. You can use ghee, olive oil, or a neutral oil like grapeseed oil to cook the kebabs. For an extra-bump of heat, add a minced green chilli such as serrano or Thai chilli. 

Makes 12 kebabs

1 lb [455 g] American ground lamb 

1 shallot, minced

1 tablespoon grated ginger

1 garlic clove, peeled and grated

2 Tbsp chickpea flour

1 tsp ground black pepper

1 tsp ground nutmeg

1 tsp ground cinnamon 

1 tsp ground cumin

1 tsp ground red chilli

1 tsp fine sea salt

½ tsp ground green cardamom

2 Tbsp ghee, olive oil, or neutral oil for frying 

Place the lamb, shallot, ginger, and garlic in a medium mixing bowl and mix with a fork. In a small bowl, mix the chickpea flour, black pepper, nutmeg, cinnamon, cumin, chilli, salt, and cardamom till smooth and free from lumps. Sift the dry ingredients over the meat in the bowl and fold to combine. Divide the mixture into 12 round balls and shape using greased hands to flatten and form 1 inch [2.5cm] wide discs, place the kebabs on a clean plate.

Line a tray with absorbent paper towels. Heat 1 Tbsp of the oil in a medium skillet over medium-high heat. Cook the kebabs in batches, about 2 ½ to 3 minutes on each side, till the bottoms begin to turn a darker shade of golden brown. Transfer the cooked kebabs to the lined plate to absorb any excess oil. Serve hot or warm with rice or flatbread and a salad or pickled vegetables. 

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