Middle Eastern Kebabs

These Middle Eastern kebabs are essentially homemade kofta, the spiced ground meat skewers found from Lebanon to Iran. Ground lamb gets mixed with fresh garlic, grated ginger, tomato puree, lemon juice, parsley, mint, cumin, and a hint of cayenne, then shaped around skewers and grilled until charred at the edges and juicy in the middle.

The ginger is the unexpected ingredient that signals this leans more Persian or Indo-Middle-Eastern than Levantine. A teaspoon of fresh grated ginger adds warmth and brightness that distinguishes these from the more classic mint-and-parsley-only Lebanese kafta. It’s a small but defining detail.

Mixing with your hands is essential. Cold lamb knuckles around the skewer better when worked with hands rather than a spoon, and the warmth of your palms helps the spices distribute evenly through the meat.

Shape the mixture firmly into eight finger-thick sausages. Loose-shaped kebabs fall off the skewer mid-grill; tightly compressed kebabs hold their form and stay juicy.

Serve in warm pita bread with a chopped salad of cucumber, tomato, and red onion, plus a generous spoonful of cool plain yogurt. The yogurt cuts the richness of the lamb and balances the cumin’s earthy heat.

Pro Tips

• Soak wooden skewers in water for 30 minutes before threading. Dry skewers char and break in the grill.
• Don’t overcook. Lamb should still be slightly pink in the center; well-done lamb goes dry and tough.
• Turn the skewers every 3 minutes for even browning. The meat should release from the grill when ready; if it sticks, give it another minute.
• Let cooked kebabs rest 3 minutes before serving so the juices redistribute.

Variations

• Substitute ground beef or a mix of beef and lamb for a milder flavor.
• Add a tablespoon of grated onion for extra moisture and sweetness in the meat.
• Stir a teaspoon of sumac or za’atar into the mix for a more Levantine flavor profile.