Rosalynn Daniels Ground Lamb Kabobs

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Ground
  • Serves 0

These Kofta inspired Ground Lamb Kabobs are packed with flavor and easy to assemble for someone who is not used to making them. We enjoyed our kabobs with a spread of salad, tabouleh, hummus, whipped feta dip, pita and falafel. Don’t forget to #AskForAustralian when purchasing to make sure that you are cooking with pasture-raised lamb.


Ground lamb

1 Small Onion

1 Small Red pepper

8 Garlic Cloves

1 handful of Coriander / Cilantro

1tbs Kosher Salt

1tsp Black Pepper

1tsp Cumin

1tsp Paprika

1/2tsp Red Chili flakes


Finely dice onion, red pepper, garlic & coriander with a knife or food processor.

Using a towel or cheesecloth, drain all of the excess water from the vegetables.

Add Australian Ground Lamb to a medium bowl and mix with your finely chopped vegetables and seasonings.

Mix until fully combined, then form about a 1/2 cup of your lamb mixture around a skewer.

Your kabob should be long and flat. Chill for 15 minutes after forming to help keep them together.

Cook over high heat on the grill or a pan.

Ideally, you want the oil to drip from the kabob without touching the meat.

(You can also cook in an air fryer)

I like to cook mine to a temperature of 165.

Serve with a salad and all of your favorite middle Eastern sides.