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Test Kitchen Approved

Lamb Kebabs with Baharat Glaze

Recipe By Matt Wallington, Savory Spice—Platte St/Denver, CO manager

Yields

4 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Matt Wallington, Savory Spice—Platte St/Denver, CO manager

The warm flavors of Baharat works well to complement the slightly "gamey" flavor of ground lamb.

Serving Suggestions

Serve warm with our Tarator Tahini Sauce for dipping.

Ingredients

For the kebabs:

1 lb. ground lamb



1 egg white, whipped


1/2 cup bread crumbs

Bamboo skewers, soaked in water for at least 30 min.

For the glaze:

½ cups ketchup


Savory Spice ingredients in this recipe

  • Baharat

    Baharat is an all-purpose Middle Eastern blend. Like curries, there are many variations. Our version has a little heat to it, about a 3 on a scale ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Freeze Dried Shallots

    Freeze Dried Shallots are a frequent addition to many soup and sauce recipes because of their unique onion & garlic flavor. Commonly used in Fr...

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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.