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Lamb Kebabs with Baharat Glaze

Yields: 1 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Baharat (Salt-Free) 1 oz bag $2.95
Salt Kosher $3.75
Shallots, Freeze Dried OUT OF STOCK

Ingredients:

Directions:

Mix kebab ingredients together in a medium bowl until well combined. Refrigerate for 1 hour or more. Mix glaze ingredients together in a small bowl and set aside. Preheat grill to medium. To make kebabs, take palm size scoop of meat mixture and shape into ovals or meatball-style rounds and thread 3 or 4 to a skewer. Lay skewers on grill and cook 5 to 10 min. until cooked through with nice char marks. Turn frequently to make sure each side cooks evenly. Brush each kebab generously with glaze a few minutes before pulling off the grill, then brush again with more glaze if desired.

Serving Suggestions:

Serve warm with our Tarator Tahini Sauce for dipping.

Yields:

1 dozen

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lamb Kebabs With Baharat Glaze

“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”

-Jeff W. of Glen Ellyn, IL

Lamb Kebabs with Baharat Glaze


Yields: 1 dozen

Ingredients:

Directions:

Mix kebab ingredients together in a medium bowl until well combined. Refrigerate for 1 hour or more. Mix glaze ingredients together in a small bowl and set aside. Preheat grill to medium. To make kebabs, take palm size scoop of meat mixture and shape into ovals or meatball-style rounds and thread 3 or 4 to a skewer. Lay skewers on grill and cook 5 to 10 min. until cooked through with nice char marks. Turn frequently to make sure each side cooks evenly. Brush each kebab generously with glaze a few minutes before pulling off the grill, then brush again with more glaze if desired.

Serving Suggestions:

Serve warm with our Tarator Tahini Sauce for dipping.

Yields:

1 dozen

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.