Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of the Middle East! These succulent lamb loqmeh kebabs are not just a recipe – they're a flavor explosion waiting to happen. Imagine tender, perfectly spiced ground lamb, expertly seasoned and grilled to juicy perfection, promising to turn an ordinary meal into an extraordinary dining experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp allspice
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- Skewers
Instructions
- In a large mixing bowl, combine ground lamb, finely chopped onion, and minced garlic. Mix thoroughly to distribute ingredients evenly.
- Add cumin, coriander, paprika, allspice, chopped parsley, salt, and pepper to the lamb mixture. Knead the spices into the meat until well incorporated, ensuring even seasoning throughout.
- Cover the bowl and refrigerate the mixture for 30 minutes to allow flavors to meld and make the meat easier to handle.
- If using wooden skewers, soak them in water for 15-20 minutes to prevent burning during grilling.
- Remove meat mixture from refrigerator and divide into 6 equal portions.
- With slightly moistened hands, shape each portion around skewers, forming elongated, uniform kebabs about 4-5 inches long and 1 inch thick.
- Preheat grill or grill pan to medium-high heat (around 400°F/200°C).
- Lightly oil the grill grates to prevent sticking.
- Place kebabs on the grill and cook for 6-7 minutes per side, turning once, until internal temperature reaches 160°F (71°C) for medium doneness.
- Remove kebabs from heat and let rest for 3-4 minutes to allow juices to redistribute.
- Serve hot with flatbread, tzatziki sauce, or a fresh herb salad.
Tips
- Meat Preparation: For the most tender kebabs, use ground lamb with a moderate fat content (around 20%) to ensure juiciness and flavor.
- Spice Mixing: When incorporating spices, use your hands to knead thoroughly – this helps distribute flavors evenly and develops a more cohesive texture.
- Chilling Matters: Don't skip the 30-minute refrigeration step. This allows spices to meld and makes the meat easier to shape on skewers.
- Skewer Technique: Wet your hands slightly when forming kebabs to prevent meat from sticking to your fingers and help create smooth, uniform shapes.
- Grilling Perfection: Use a meat thermometer to ensure perfect doneness. 160°F (71°C) guarantees safe and deliciously cooked kebabs.
- Resting Time: Always let kebabs rest for 3-4 minutes after grilling to redistribute juices, ensuring each bite remains moist and flavorful.
- Serving Suggestion: Pair with cool tzatziki, warm flatbread, or a fresh herb salad to complement the rich, spiced lamb.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 3g
Protein: 22g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 80mg
