Mix Kebab Recipe

Prepare marinade

In a medium bowl combine 1/2 cup Greek yogurt, 3 tbs olive oil, 1 tbs lemon juice, half of the minced garlic (3 cloves), 1/2 of the grated onion, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate lamb cubes

Place the cubed lamb (1 kg) into a large bowl or zip-top bag. Pour the marinade over the lamb, turning to coat thoroughly. Cover or seal and refrigerate for at least 2 hours, preferably 4–6 hours. Up to overnight is fine for deeper flavor.

Preheat grill or broiler

At least 30 minutes before cooking, remove lamb from refrigerator to take off chill. Preheat a grill to medium-high (about 425°F / 220°C) or set oven broiler to high with the rack 6 inches from the heat. If using a charcoal grill, set for direct heat and let coals ash over.

Assemble shish skewers

Thread marinated lamb cubes onto skewers leaving small gaps for even heat. If using wooden skewers, ensure they have been soaked 30 minutes. Brush lightly with remaining 1 tbs olive oil.

Grill shish

Grill the shish skewers 8–12 minutes, turning every 2–3 minutes to develop even char and cook to medium (internal temp ~140–145°F / 60–63°C) or your preferred doneness. For broiler, broil 6–10 minutes, turning once halfway. Remove from heat and let rest 5 minutes before serving so juices redistribute.

Prepare kofte mix

In a large bowl combine 600 g lamb mince with remaining grated onion, remaining minced garlic (3 cloves), 1 cup finely chopped parsley, 1/4 cup chopped mint (if using), 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground allspice, 1/4 tsp ground cinnamon, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (optional), 1 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp baking soda (optional). Add 2 tbs ice water to help bind. Using your hands, mix until the ingredients are evenly distributed and the mixture becomes slightly sticky (about 2–3 minutes).

Chill kofte

Cover the bowl and refrigerate the kofte mix for 20–30 minutes. Chilling firms the fat and makes shaping easier.

Form kofte on skewers

Divide the mix into 12 equal portions. Wet your hands slightly and mold each portion around a skewer into a long, slightly flattened sausage shape about 5–6 inches long and 1–1.25 inch thick. Smooth seams so they stay on the skewer while grilling.

Cook kofte

With the grill or broiler preheated (same heat used for shish), place kofte skewers over direct medium-high heat. Grill 8–10 minutes, turning every 2–3 minutes until an even char forms and the internal temperature reaches 160°F (71°C) for ground lamb. For pan-cooking, heat 1–2 tbs olive oil in a cast-iron skillet over medium-high and cook 3–4 minutes per side until browned and cooked through. Remove and let rest 3–4 minutes.

Arrange the rested shish and kofte on a large platter. Warm flatbreads briefly on the grill or in the oven. Serve with grilled tomatoes/peppers, tzatziki or garlicky yogurt, lemon wedges and extra chopped herbs. Offer flatbreads to wrap pieces of lamb with sauce and herbs, or serve family-style with skewers on the plate.

Storage: Cooked kebabs keep well refrigerated for up to 3 days in an airtight container. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or on a hot grill for a few minutes per side.