Growing up in the Middle East, lamb was an essential part of our everyday meals. Whether it was lamb shawarma, lamb stew, lamb biryani or lamb chops, it was served on the dinner table atleast once a week!
Of all the lamb dishes I’ve eaten over the years, lamb kebabs are my favorite. I have so many memories of having lamb kebabs at our family beach barbecues or at the open-air shouk where we would dine at after church on Sundays. Everytime I go back to Kuwait to visit my family, I make it a point to have some lamb kebabs at the shouk or my favorite Arabic restaurant called Freej.
Well, just two months ago, I was back home in Kuwait and had the opportunity to eat at Freej again. I was going through photos from my trip back and it made me miss the lamb kebabs so much! Luckily, the last time I went grocery shopping, I found ground lamb meat. I decided to try to recreate the lamb kebabs from Freej and make lamb kebab gyros.
Spiced Lamb Kebabs
- 1.5 lbs ground lamb
- 1/2 red onions chopped very finely
- 1/4 cup parsley chopped very finely
- 2 Tbs cumin powder
- 1 Tbs coriander powder
- 3 tsp salt
- 1 tsp pepper
- 1/4 tsp paprika powder
- 1 tbs garlic powder
- bamboo skewers
- pita bread/gyro wraps/tortilla wraps
Mix the onion, parsley and spices into the ground lamb
Wrap the lamb mixture into the skewers
Fry the lamb kebabs on a grill pan or over an outdoor grill for 2 -3 minutes each side. Lamb is best when cooked medium so it remains flavorful and juicy. Take off heat and let it rest for a minute.
Assemble your wrap with some garlic sauce, arugula, pickled onions and garnish with some radish and lemon juice.