Spicy Grilled Lamb Kebab

What you’ll need

8 tools across 6 steps.

• salad bowlEssentialsteps 1, 2
• grater (if using horseradish)Essentialstep 1
• grill (parrilla)Essentialsteps 4, 5
• TongsEssentialstep 5
• lollipop stickstep 3
• basting brushstep 4
• Meat thermometerstep 5
• serving platterstep 6

Method

1. 1

   Prepare the Kebab Mixture

   In a large mixing bowl, combine the 500 g lamb mince and 50 g finely diced lamb tail fat (if using). Add the 150 g grated onion (squeeze out excess liquid), 10 g minced garlic, 5 g red pepper flakes, 5 g ground cumin, 5 g ground coriander, 5 g sweet paprika, 5 g salt, and 2 g black pepper.

   Squeezing excess liquid from the onion prevents the kebabs from becoming watery and helps them bind better.

   Timer: 10 minsalad bowlgrater (if using horseradish)
2. 2

   Mix and Chill

   Using your hands, thoroughly mix all the ingredients until well combined and the mixture becomes slightly sticky and cohesive. This usually takes about 5-7 minutes of kneading. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld and the mixture to firm up, making it easier to skewer.

   The kneading process is crucial for developing the texture of the kebab, ensuring it holds together on the skewer.

   Chill Kebab Mixture: 30 minsalad bowl
3. 3

   Form the Kebabs

   If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning. Divide the chilled lamb mixture into 4 equal portions. Take one portion and firmly mold it around a skewer, shaping it into an elongated cylinder, about 2-3 cm thick and 15-20 cm long. Ensure the meat is evenly distributed and tightly pressed onto the skewer to prevent it from falling off during grilling. Repeat with the remaining mixture.

   Wet your hands slightly before handling the meat mixture to prevent sticking.

   Timer: 8 minlollipop stick
4. 4

   Preheat Grill

   Preheat your grill (charcoal, gas, or grill pan) to medium-high heat. Lightly brush the grill grates with 15 ml olive oil to prevent sticking.

   A well-oiled, hot grill ensures a good sear and prevents the kebabs from sticking.

   Preheat Grill: 10 mingrill (parrilla)basting brush
5. 5

   Grill the Kebabs

   Place the formed kebabs on the preheated grill. Grill for 12-15 minutes, turning them every 3-4 minutes, until they are beautifully browned on all sides and cooked through. The internal temperature should reach 71°C (160°F).

   Avoid overcooking to keep the lamb juicy. A meat thermometer is helpful for checking doneness.

   Grill Kebabs: 15 mingrill (parrilla)TongsMeat thermometer
6. 6

   Rest and Serve

   Once cooked, remove the kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a more tender and flavorful kebab. Garnish with 15 g freshly chopped parsley.

   Serve immediately with warm flatbread, a fresh salad, or a cooling yogurt sauce.

   Rest Kebabs: 5 minserving platter