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Ground lamb kebabs
3.66 from 35 votes

Ground Lamb Kebabs

This Greek recipe for ground meat kebabs has a decidedly Anatolian aura but is found in variations all over the Eastern Mediterranean and Eastern Aegean.
Course dinner, Lunch
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, Greek lamb, ground lamb, kebab, lamb dishes, tzatziki
PREP TIME 10 minutes
COOK TIME 10 minutes


  • 2 pounds finely ground lamb
  • 1 cup chopped fresh flat-leaf parsley
  • 1 ½ cups very finely chopped or grated onion
  • 3 large garlic cloves finely minced
  • ½ teaspoon cayenne or more to taste
  • Salt and freshly ground black pepper to taste
  • 8 18- inch skewers
  • 8 pita breads lightly toasted or grilled, optional
  • 1/3 cup extra virgin Greek olive oil

For the Apricot Tzatziki


  1. In a large bowl, combine the ground meat, onions, garlic, parsley, cayenne, salt, and pepper and knead well for about 7 or 8 minutes to combine thoroughly.
  2. Preheat a gas grill to medium according to individual unit directions or light a charcoal fire and let it wane until the coals are covered with white ash.
  3. Have a bowl of water set nearby to dampen the palms of your hands. With wet hands, take about one-eighth (1/4 pound) of the mixture and shape around a sausage. Dampen your hands continuously and shape the sausage into a cylinder by squeezing it along the skewer and against it, and smooth it out, again with dampened hands. The final sausage should be about 6 - 8 inches long. Continue with remaining meat and skewers. Grill over medium heat, turning once, until browned and cooked through, about 10 – 12 minutes. Serve with the Apricot Tzatziki and warm pita if desired.

Make the Apricot Tzatziki:

  1. Mix everything together in a medium bowl and serve.


If you want to grill pita bread rounds:
Lightly oil the grill racks. Place on the grill over medium heat and barbecue for about 3-4 minutes on each side, brushing with a little olive oil.