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Mary Berry Lamb Kebab

Mary Berry Lamb Kebab - recipe card
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These Mary Berry-inspired lamb kebabs are tender, juicy, and packed with fresh herbs and warm spices. The yogurt in the mixture keeps the meat moist while grilling, creating a beautifully charred exterior. Served with warm pita and crisp vegetables, they make a perfect summer main course.

Ingredients

Scale
  • 1 lb (450g) ground lamb (minced lamb, 85% lean)
  • 1/2 cup finely diced onion (about 1 medium onion)
  • 2 cloves garlic, minced
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1/4 cup plain breadcrumbs (or panko)
  • 1/4 cup full-fat Greek yogurt
  • 1 tbsp lemon juice (from 1/2 lemon)
  • 1 tbsp olive oil (for brushing skewers and grill)
  • 4 large pita breads, warmed (for serving)
  • 1/2 cup thinly sliced red onion (for serving)
  • 1 cup sliced cherry tomatoes (for serving)
  • 1 cup thinly sliced cucumber (for serving)
  • 1/2 cup tzatziki sauce (optional, for serving)

Instructions

  1. Finely dice the onion and mince the garlic. In a large mixing bowl, combine the ground lamb, diced onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, kosher salt, and black pepper. Use your hands to gently mix until the spices are evenly distributed throughout the meat.
  2. Add the lightly beaten egg, breadcrumbs, Greek yogurt, and lemon juice to the lamb mixture. Mix again with your hands until everything is well incorporated, being careful not to overwork the meat — overmixing can result in dense, tough kebabs. The mixture should be moist and slightly sticky but hold together when pressed.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld and the mixture to firm up. Chilling also makes shaping the kebabs easier and helps them hold their shape during grilling.
  4. If using wooden skewers, soak 8 to 12 skewers in cold water for 20 minutes to prevent burning. Divide the chilled lamb mixture into 8 equal portions (about 3 ounces each). For each kebab, shape one portion around a skewer, forming a long, oval shape about 4 to 5 inches long and 1 inch thick, pressing gently to ensure it adheres. Place shaped kebabs on a plate or tray.
  5. Preheat a gas or charcoal grill to medium-high heat. For a gas grill, set all burners to medium-high and close the lid for 10 minutes. For charcoal, light the coals until they are covered with white ash and spread them evenly. The grill is ready when you can hold your hand 5 inches above the grates for only 2 to 3 seconds.
  6. Using a folded paper towel dipped in olive oil and held with tongs, lightly oil the grill grates to prevent sticking. Place the lamb kebabs directly on the hot grates, leaving space between each. Close the lid and cook without moving for 4 minutes, until the bottoms are browned and release easily from the grates.
  7. Flip the kebabs using long-handled tongs and grill for another 4 minutes for medium doneness, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C) for medium-well. For well-done, cook to 165°F (74°C). The exterior should be charred in spots with a dark crust.
  8. Transfer the kebabs to a clean platter and let rest for 5 minutes. Resting allows the juices to redistribute, ensuring each bite is moist. Meanwhile, warm the pita breads on the grill for 30 seconds per side until softened and lightly charred.
  9. Serve the lamb kebabs hot with warm pita, sliced red onion, cherry tomatoes, cucumber, and tzatziki on the side. Alternatively, remove the meat from the skewers and stuff into pita pockets with the vegetables and sauce. Enjoy immediately.

Notes

Leftover cooked kebabs can be refrigerated in an airtight container for up to 3 days. To freeze, shape the uncooked kebabs on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before grilling. Reheat leftovers in a 350°F (175°C) oven for 10 minutes, or on a grill over medium heat for 5 minutes, turning once. The internal temperature should reach 165°F (74°C) before serving.

Nutrition

Keywords: Mary Berry lamb kebab, lamb kebab recipe, British lamb kebabs, grilled lamb skewers, minced lamb kebabs, lamb kofta, yogurt lamb kebabs, easy lamb dinner, summer grilling, British cuisine, ground lamb skewers, herb lamb kebabs

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-kebab-recipe/