Shish Kabob Sandwich Recipe

Prepare meat mixture

In a large bowl combine the ground lamb or beef, finely grated onion (squeeze out excess liquid), minced garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp black pepper, and 1 tsp salt. Mix gently with your hands or a spoon until just combined — avoid overworking to keep the mixture tender.

Form kabob strips

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a long thin log approximately the length of your bread (8–10 inches) and about 1 inch thick. If you prefer, wrap each log around a metal skewer or wooden skewer (soak wooden skewers 30 minutes first). Lightly brush each log with 1 tbsp olive oil.

Chill briefly (optional)

Chill the shaped meat 15–20 minutes to help them hold shape while cooking (optional but helpful).

Cook the kabobs

Preheat a grill or heavy skillet (cast iron) to medium-high. If using a grill, oil the grates. Cook the meat logs 3–5 minutes per side, turning to get even browning and an internal temperature of 160°F (71°C) for ground beef or lamb. If using a skillet, cook over medium-high heat, pressing gently to ensure contact, turning every 3–4 minutes until cooked through. Remove from heat and let rest 3 minutes. If using skewers, slide meat off or keep on skewer for assembly.

While the meat rests, whisk together 1/2 cup plain yogurt, 2 tsp mayonnaise, 1 tsp lemon juice, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to assemble.

Prepare the vegetables: slice the tomato into 1/4" rounds, thinly slice the red onion into rings and separate, and pat pickle slices dry if they are very wet. If desired, toss the onion rings with a pinch of salt and 1 tsp lemon juice and let sit 5 minutes to mellow raw bite. Chop parsley if using.

Warm or toast bread: Lightly brush each flatbread or roll with butter or olive oil (about 1/4 tsp per piece) and toast on the grill or in a skillet 30–60 seconds per side until lightly charred and warmed.

Assemble sandwiches: Spread 1–2 tablespoons of the yogurt sauce evenly on each piece of bread. Place one cooked kabob log (or slide meat off skewer) along the center of each bread. Top with 2–3 tomato slices, a few rings of red onion, about 2 tablespoons of pickle slices, and a sprinkle of chopped parsley. Fold or roll the bread to enclose filling. Secure with toothpicks if needed.

Finish and serve: Serve immediately while meat is hot. Optionally pass additional sauce on the side. Note: ground meats must be cooked to at least 160°F (71°C) to reduce risk of foodborne illness.