Spiced Lamb Skewers
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Listen to a 20-second secret for the perfect Spiced Lamb Skewers.
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Fire up the grill for these awesome Spiced Lamb Skewers!
They pack a major punch of Middle Eastern flavor by blending ground lamb with freshly toasted cumin, coriander, smoked paprika, and garlic.
The secret chef trick here is folding soaked bulgur wheat straight into the meat mixture. It creates an incredible texture and acts as a natural binder, keeping your skewers completely intact on the grill grates without falling apart. They cook to juicy perfection in just 10 minutes, making them a stunning quick dinner when paired with warm flatbread, hummus, and a generous squeeze of fresh lemon.
Watch our step-by-step video guide below to master the perfect Lamb Skewers!
Adjust Servings:
💰 Estimated Total Cost: $13.50
Ingredients
- Bulgur wheat: 100 grams
- Lamb mince: 500 grams
- Whole cumin seeds: 1 tsp
- Whole coriander seeds: 1 tsp
- Smoked paprika: 1 tsp
- Small onion: 1, minced
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, finely chopped
- Sunflower oil: For brushing
- Serving suggestions (optional): Flatbread, hummus, yogurt, lemon wedges, and a side salad
🍳 Step-by-Step Cooking Instructions
- Soak the skewers: If using wooden skewers, submerge them in warm water for 20 minutes to prevent them from burning on the grill.
- Prep the bulgur: Cover the bulgur wheat in boiling water and let it soak for 20 minutes . Once fully soaked, drain well and spread it onto a clean tea towel. Place a second tea towel on top and press down firmly to squeeze out as much excess moisture as possible.
- Toast and grind spices: Heat a dry pan over medium-high heat. Toast the whole cumin and coriander seeds until the cumin starts to pop and becomes fragrant. Remove immediately from the hot pan to stop the cooking, let them cool, and grind them using a mortar and pestle. (Alternative: Substitute with ready-ground cumin and coriander if you are short on time).
- Mix and shape: In a large bowl, combine the dried bulgur wheat, ground lamb, toasted spices, smoked paprika, minced onion, minced garlic, and fresh parsley. Dampen your hands slightly with water, divide the meat mixture into eight equal portions , and mold them evenly onto your soaked skewers.
- Grill: Preheat your grill to high. Brush the skewers lightly with sunflower oil. Grill for 8–10 minutes , turning occasionally to ensure even cooking.
- Check doneness and serve: The skewers are ready when the juices run clear and the internal temperature reaches 71°C (160°F) . Serve warm alongside flatbread, hummus, yogurt, , lemon wedges or a side salad.
📝 Recipe Notes
- Moisture control is key: Squeezing the water out of the bulgur wheat is a crucial step. If the bulgur remains too wet, the lamb mixture will become loose and soggy, causing it to fall off the skewers during grilling.
- Flavor enhancement: Toasting whole seeds unlocks essential oils that provide a much deeper, traditional Middle Eastern flavor than pre-ground spices.
- Safe temperature: Ground lamb needs to reach an internal temperature of 71°C (160°F) to be safely consumed, which eliminates any harmful bacteria while keeping the meat juicy.