Grilled Lamb Kibbeh Kebabs
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Grilled Lamb Kibbeh Kebabs

These remarkably easy yet flavoursome kebabs taste great grilled indoors or cooked out over the coals. Serve with flatbread, hummus, plain natural and a side salad.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 4 servings
Author: Elizabeth



  • If using wooden skewers put them on to soak in warm water for 20 minutes.
  • Cover the bulghar wheat in boiling water to cover and set aside to soak for 20 minutes. When it is soaked, drain well and spread it out onto a clean tea towel to remove the rest of the moisture. Place another tea towel over the top and press down to get out as much liquid as you can.
  • Toast the cumin and coriander seeds in a dry pan over a medium-high heat until the cumin starts to pop. Remove from the hot pan immediately and leave to cool. Grind in a mortar and pestle. Alternatively, use ready ground coriander and cumin instead.
  • Place the bulghar wheat in a large bowl with the lamb, spices, minced onion and garlic and the parsley.
  • Using slightly damp hands, divide the mixture into eight even sized pieces and place on the skewers.
  • Preheat your grill to high, brush the kebabs with the sunflower oil and grill for 8-10 minutes, turning occasionally. When ready, the juices will run clear and the internal temperature of the meat will be 71 C/ 160 F.
  • Serve the kebabs with flatbread, hummus, yogurt, lemon wedges and a side salad, as desired.