Ingredients Meat + Poultry Lamb Ground Lamb Turmeric Lamb Kebabs 4.8 (4) 3 Reviews These spiced kebabs made with ground lamb are crispy on the outside, juicy on the inside, and ideal for a family-style feast. By Louisa Shafia Louisa Shafia Louisa Shafia is a celebrated authority on Iranian cooking. She's the author of two cookbooks as well as numerous published articles and recipes. Her food writing and recipes have appeared in The New York Times, The Wall Street Journal, New York Magazine, and on NPR, among others. Food & Wine's Editorial Guidelines Published on July 12, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Active Time: 45 mins Total Time: 1 hr Servings: 6 These turmeric-and-black-pepper-spiced kebabs are made with ground lamb that chef Lousia Shafia shapes into long, thin patties around skewers. They’re nicely charred on the outside and super juicy and moist on the inside, perfect for pairing with vibrant fresh herbs, piquant sliced onion, creamy whole-milk yogurt, and lavash.To tenderize the meat, Shafia uses baking soda, which raises the pH in the mix and aids in browning on the grill. Dip your hands in water before forming the skewers to help prevent the meat from sticking. Frequently Asked Questions What can I substitute for ground lamb? If you prefer not to use lamb for these spiced kebabs, you can substitute an equal amount of ground beef, ground pork, or ground turkey. What can I use instead of metal skewers? If you don’t have metal skewers, you can use wooden skewers that have been soaked in water for at least 30 minutes to prevent them from burning. Notes from the Food & Wine Test Kitchen If your kebabs are sticking to the grill grates, use a thin, flexible metal spatula to get underneath and lift them up, which is much easier and more delicate on the meat than just using tongs. Suggested pairing Pair these kebabs with a full-bodied, fruity Zinfandel, such as Dashe Cellars Dry Creek Valley Reserve. Make ahead The ground lamb mixture can be prepared through step 1 and stored in an airtight container in the refrigerator up to overnight. Ingredients 1 large white onion, peeled, plus more sliced onion, for serving 2 pounds ground lamb 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 2 tablespoons kosher salt, plus more to taste 2 teaspoons black pepper 1 teaspoon ground turmeric 1/2 teaspoon baking soda 12 (10-inch) metal skewers 6 tablespoons fresh lemon juice (from 2 lemons), plus lemon wedges, for serving 1/4 cup unsalted butter, melted Neutral oil, for grill Dried mint, to taste Lavash, sumac, fresh herbs (such as cilantro, parsley, basil, dill, and mint), and plain whole-milk yogurt, for serving Directions Grate onion on large holes of a box grater. Place grated onion in a double layer of paper towels, and squeeze to remove excess liquid. Place grated onion in a large bowl; stir in ground lamb, garlic, salt, pepper, turmeric, and baking soda until combined. Working in batches if needed, transfer mixture to a food processor, and pulse until a smooth, thick paste forms, about 5 pulses. Divide mixture into 12 equal portions (about 3 1/2 ounces each). Press 1 meat portion onto a skewer using lightly dampened hands; flatten into an 8-inch-long tube, leaving 2 inches of space at base of skewer. Using your thumb and pointer finger on either side of skewer, make 1/2-inch-deep divots along length of meat. Place skewer on a baking sheet. Repeat with remaining meat portions. Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together lemon juice, butter, and salt to taste. Set aside. Place skewers on oiled grates. Grill, uncovered, until bottom side is well browned, about 3 minutes. Flip skewers, and baste generously with lemon juice mixture. Continue grilling until skewers are cooked through, about 3 minutes. Remove from grill, and baste with remaining lemon juice mixture. Sprinkle to taste with dried mint. Serve skewers with sliced onion, lemon wedges, lavash, sumac, herbs, and yogurt. Originally appeared in Food & Wine magazine, July 2024 Rate It Print