Skip to content
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Lamb Kebabs with Baharat Glaze

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

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 lbs. ground lamb


1 tsp. Kosher Salt

1 egg white, whipped


0.5 cups bread crumbs

0.05 each *Bamboo Skewers, soaked in water for at least 30 min.

For the glaze:

0.5 cups ketchup


Savory Spice ingredients in this recipe

  • Freeze Dried Shallots

    Shallots are a member of the large onion family. Their taste is not as strong as white onion, but more of a cross between a sweet onion and mild ga...

    View full details
  • 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 ...

    View full details

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.