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Pistachio Lamb Kebab Recipe

Name: One Lebaneses Pistachio Lamb Kebab Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground lamb (80/20); 0.5 cups finely ground pistachios; 0.5 cups yellow onion, grated and excess liquid squeezed out; 2 cloves garlic, minced; 0.25 cups fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 1 tsp ground cumin; 0.75 tsp ground coriander; 1 tsp sweet paprika; 0.5 tsp ground black pepper; 0.25 tsp ground cinnamon; 1 tsp kosher salt; 1 unit egg, lightly beaten; 0.25 cups plain breadcrumbs; 1 tbsp olive oil (for brushing and mixture); 8 unit metal or soaked wooden skewers; 1 tbsp olive oil (for brushing); 1 unit lemon wedges (to serve); 2 tbsp extra chopped pistachios (for garnish); 1 tbsp chopped fresh parsley (for garnish); 1 cups plain Greek yogurt; 1 tbsp lemon juice; 0.5 cloves garlic, grated or minced; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp finely chopped fresh mint or dill (optional)

Inspired by One Lebanese

Time1h 5m

Serves4

Make Pistachio Lamb Kebab Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kebab Mixture

1 lb ground lamb (80/20)

1/2 cups finely ground pistachios

1/2 cups yellow onion, grated and excess liquid squeezed out

2 cloves Garlic, minced

1/4 cups fresh parsley, finely chopped

2 tbsp fresh mint, finely chopped

1 tsp Ground cumin

3/4 tsp Ground coriander

1 tsp sweet paprika

1/2 tsp ground black pepper

1/4 tsp Ground cinnamon

1 tsp kosher salt

1 unit egg, lightly beaten

1/4 cups plain breadcrumbs

1 tbsp olive oil (for brushing and mixture)

Skewers & Grill Finishing

8 unit metal or soaked wooden skewers

1 tbsp olive oil (for brushing)

1 unit lemon wedges (to serve)

2 tbsp extra chopped pistachios (for garnish)

1 tbsp chopped fresh parsley (for garnish)

Yogurt Sauce (optional)

1 cups plain Greek yogurt

1 tbsp ReaLemon lemon juice

1/2 cloves garlic, grated or minced

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp finely chopped fresh mint or dill (optional)

Method

Kebab Mixture

Prepare pistachios

If your pistachios are whole, pulse them in a food processor until finely ground but not pasty — aim for a coarse flour texture (about 10–12 short pulses). Measure 1/2 cup.

Grate and drain onion

Peel and grate the yellow onion. Place grated onion in a fine mesh sieve or clean kitchen towel and press or squeeze to remove excess moisture. You want about 1/2 cup drained onion. Retain any liquid for another use (it will make the mixture too wet).

Mix base ingredients

In a large bowl combine 1 lb ground lamb, 1/2 cup ground pistachios, 1/2 cup drained grated onion, 2 cloves minced garlic, 1/4 cup chopped parsley, 2 tbsp chopped mint, 1 tsp ground cumin, 3/4 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp black pepper, 1/4 tsp ground cinnamon and 1 tsp kosher salt.

Bind the mixture

Add 1 lightly beaten egg, 1/4 cup plain breadcrumbs and 1 tbsp olive oil to the bowl. Using clean hands, gently but thoroughly mix until ingredients are evenly combined. Avoid overworking — mix until cohesive and tacky, about 30–60 seconds.

Rest and chill

Cover the bowl and refrigerate the mixture for 30 minutes. Chilling helps the pistachios and breadcrumbs absorb moisture and makes shaping easier.

Skewers & Grill Finishing

Shape kebabs

Preheat your grill or grill pan to medium-high (about 400°F / 200°C). If using wooden skewers, soak them in water for 30 minutes before using. Divide the chilled mixture into 8 equal portions (about 2 oz each). With wet hands, mold each portion around a skewer into an elongated sausage shape about 4–5 inches long and 1 inch thick. Press firmly so the meat adheres to the skewer.

Oil and season kebabs

Brush each kebab lightly with olive oil to prevent sticking and encourage browning.

Grill kebabs

Place skewers on the preheated grill or grill pan. Cook for about 3–4 minutes per side, turning every 3–4 minutes so all sides brown evenly, total 10–12 minutes, until internal temperature reaches 160°F (71°C) and juices run clear. Avoid pressing the kebabs while cooking so they stay juicy.

Finish and rest

Remove kebabs from the heat and transfer to a plate. Let rest for 5 minutes to allow juices to redistribute.

Garnish and serve

Brush kebabs lightly with a little extra olive oil if desired, sprinkle with 2 tbsp chopped pistachios and 1 tbsp chopped parsley. Serve with lemon wedges for squeezing over and the optional yogurt sauce.

Yogurt Sauce (optional)

Make sauce

In a small bowl whisk together 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1/2 clove grated garlic, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped mint or dill. Taste and adjust seasoning. Chill until ready to serve.