Authentic Lamb Kebab Recipe – A Flavorful BBQ Delight
Lamb kebabs are a classic dish loved for their rich, juicy flavor and irresistible aroma. This traditional recipe uses high-quality lamb, a touch of paprika, and a careful grilling technique to achieve the perfect balance of tenderness and smoky goodness. Follow this step-by-step guide to create mouthwatering kebabs that are sure to impress your family and friends.
Ingredients:
500 g lamb (preferably from a male lamb – belly, ribs, or top round)
50 – 100 g lamb tail fat (adjust based on the fat content of the meat)
1 tsp salt (approximately 5 g)
2 tsp paprika powder (approximately 5 g)
Optional: finely chopped red paprika pepper
To Serve: Lavash or pita bread, chopped onions, tomatoes, and chilies
Note: The registered recipe suggests using salt and paprika in a proportion of 3% – 8% of the meat weight.
Instructions:
1. Prepare the Meat
Remove any sinews and connective tissues from the lamb.
Cut the meat into small pieces and let it rest overnight in the fridge.
Before chopping, place the meat in the freezer for 30 minutes.
If using lean cuts like leg of lamb, add small pieces of lamb tail fat to maintain a fat content between 15% – 30%.
2. Mince and Season the Meat
Using a cleaver or mezzaluna, finely chop the meat. Avoid smashing it—just cut until it forms a coarse mince.
Add salt and paprika, and mix gently.
If using red paprika pepper, chop it finely, squeeze out excess liquid, and mix it in.
3. Shape the Kebabs
Divide the mixture into 120 – 150 g portions and let them cool in the fridge.
Chill the skewers as well—this helps the meat stick better.
Wet your fingers and thread each portion onto flat kebab skewers.
Pro Tips for Skewering:
✔ Keep both the meat and skewers in the freezer for 20 – 30 minutes before shaping.
✔ First, push the skewer into the meat, then press down with your fingers to form an even layer.
✔ Seal the ends to ensure the meat stays in place while grilling.
✔ If possible, keep the skewered kebabs in the fridge while preparing the BBQ.
4. Grill to Perfection
Prepare a charcoal grill and first roast the tomatoes and chilies.
Once the coals are glowing and medium hot, place the kebabs on the grill.
Grill for 30 – 60 seconds per side before rotating—this prevents the meat from falling off.
After 2 – 3 minutes, once the fat starts dripping, remove the kebabs and layer them between lavash bread. This step enhances the bread’s flavor while preventing flare-ups.
Continue grilling for 3 – 4 minutes per side (about 6 – 8 minutes in total) until fully cooked.
Rotate frequently to ensure even cooking.
5. Serve and Enjoy
Place the grilled kebabs onto a platter lined with lavash or pita bread.
Serve with roasted tomatoes, chilies, and a fresh onion salad.
Enjoy this delicious, smoky lamb kebab with family and friends!
Final Thoughts
This traditional lamb kebab recipe brings out the best in high-quality meat and simple seasonings. By carefully preparing, skewering, and grilling the kebabs, you can achieve a restaurant-quality dish at home. Try this recipe for your next barbecue and savor the authentic flavors of perfectly grilled lamb!
Would you like to explore more delicious kebab recipes? Stay tuned for more mouthwatering dishes!
