Chef Sharone Hakman’s Mini Lamb Kebabs

Chef Sharone Hakman’s Mini Lamb Kebabs

Whip up Sharone Hakman’s grilled lamb kebabs for a delicious family dinner or party!


5 col

Serves: 2-4
Prep time: 15-20 minutes
Cook time: 6-10 minutes
Difficulty: Easy

Charcoal BBQ Grill
Skewers

Ingredients (for kebabs)
1 pound ground lamb
2 tablespoons toasted pine nuts
1 tablespoon coriander seed, toasted
1/4 cup dried raisins or currants
1 teaspoon smoked paprika
1 teaspoon cumin seed, toasted
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon flat leaf parsley, finely chopped for garnish

Ingredients (for yogurt relish)
1 cup full fat Greek yogurt
4 tablespoons cucumbers, thinly sliced
2 tablespoons toasted pine nuts
8 large pitted Kalamata olives, chopped
1 tablespoon garlic, finely chopped
1/4 teaspoon chili flakes (or more to taste)
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon ground pepper

Instructions (for kebabs)

  1. In a bowl, combine the ground lamb, pine nuts, coriander seed, currants (or raisins), paprika, cumin seed, salt and pepper. Mix together well
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  1. Take about 4 ounces of the lamb mixture and gently roll it into a bullet shape. Press onto the end of the skewer. Repeat until all the mixture is on skewers
  1. Heat grill to 500 F. Place the kebabs on the grill and cook on each side for about 2-4 minutes, depending on thickness of the meat. For medium-rare, remove from heat once the internal temperature of the meat reaches 135 F

Chef Tip: If the kebabs are different thicknesses on the grill, use the back of a spatula to press them to the same thickness. This will help insure the kebabs all cook the same way.

Instructions (for yogurt relish)

  1. Mix the Greek yogurt, cucumbers, pine nuts, chopped Kalamata olives, garlic, chili flakes, olive oil and season with salt and pepper to taste
  1. Dollop the Greek yogurt relish in a line along the plate, and place the lamb kebabs in a line along the yogurt relish. Top with several thin slices of cucumbers fanned out to cover the kebabs. Serve warm and enjoy!

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