In this grilled kabobs recipe, ground beef and lamb are mixed with a medley of warm spices, fresh herbs and garlic. The ...

Using moistened hands, roll the ground lamb mixture into 16 balls. On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls. Brush the kebabs with the ...

Made with the essential trio of lamb, cumin and dried chile peppers, Adana kabob is succulent and perfectly spiced. Serve the grilled Turkish ground lamb kabobs with a bright sumac onion salad.

2. Spoon tzatziki sauce in each pita pocket. Add lamb, a large spoonful of cucumber salad, and more mint. Lisa Zwirn ...

Season with salt and pepper to taste. Remove the lamb from the fridge 30 minutes before cooking. Preheat a barbecue to medium heat. Cook the kebabs for 3 or 4 minutes on each side until cooked ...