Lamb Kebabs Boujee Booze

Lamb Kebabs

Lamb Kebabs
Awesome bbq or grill recipe that is fragrant and delicious. Eaten on skewers, in a pitta, mix it up. 
Serves 4
Wine Pairing 
Le Grappin Du Grappin Aligote Skin Contact



  • 400g lamb mince
  • 2 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp ground coriander
  • 1 bunch flat leaf parsley, finely chopped
  • ½ red onion finely chopped
  • Salt and pepper
  • 65g grated cucumber
  • 220ml greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp chopped mint
  • Pitta wraps
  • Mixed salad leaves
  • 50g feta cubed
  • Handful cherry tomatoes chopped
  • Handful pitted olives
  • Squeeze lemon juice


  1. If using wooden skewers soak them in cold water for 30 minutes otherwise you’ll be singing talking heads, burning down the house.
  2. Place the lamb mince in a large bowl and mix in your parsley, red onion, 2 cloves garlic, cayenne, paprika, cumin, coriander.
  3. Season well with salt and pepper.
  4. Mix fully to combine all ingredients.
  5. With wet hands, form the mixture into 8 sausage shapes.
  6. Stick a skewer through the centre of each.
  7. Preheat grill or bbq to high heat.
  8. Sear kebabs on all sides then remove.
  9. Reduce heat to low and cook through gently for about 6 minutes.
  10. Turning regularly.
  11. Make your tzatziki.
  12. Make sure all excess water is squeezed out of cucumber.
  13. Combine cucumber, yoghurt, lemon juice, ½ tbsp olive oil, 1 clove garlic, ½ tsp salt and your mint.
  14. Mix well.
  15. Mix your leaves, tomatoes, feta, olives and a squeeze of lemon juice as your salad. 
  16. Serve kebabs on skewers with tzatziki and salad on the side and let people make their own pittas.