Recipes Meat and Poultry Lamb Ground Bob's Kabobs 4.8 (21) 19 Reviews 9 Photos Most people think of chunks of meat on a skewer when they think of kabobs, but this is another style known as kofta kabobs. Now that grilling season is upon us, this is definitely something you're going to want to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on April 5, 2023 Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 10 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Spice Blend: 2 teaspoons ground cumin ½ teaspoon ground coriander 2 teaspoons Aleppo chile flakes 1 ½ teaspoons kosher salt 1 pinch cayenne pepper 1 pinch ground cinnamon 1 teaspoon ground sumac (Optional) Kabobs: 1 pound ground lamb 2 tablespoons cold water 8 bamboo skewers Yogurt Sauce: 1 cup plain Greek yogurt 2 cloves garlic, crushed 2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice ¼ cup water, or as needed Directions Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac. Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling. Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill. Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve. Preheat an outdoor charcoal grill to medium-high heat. Remove kabobs from the refrigerator and sprinkle reserved spice blend over top. Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce. Chef's Notes: You can substitute 1 teaspoon paprika plus 1/2 teaspoon red chili flakes for the Aleppo flakes, and 1 teaspoon fine salt for the kosher salt. You can use ground beef instead of lamb or a combination of both, which is very nice. You can skip chilling the kabobs in the refrigerator once shaped. You can use metal skewers instead of bamboo if you like. While any kind of grill will work, a narrow, hibachi-style grill is perfect for skewered meat. I Made It Print Nutrition Facts (per serving) 301 Calories 21g Fat 5g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 301 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 87mg 29% Sodium 820mg 36% Total Carbohydrate 5g 2% Dietary Fiber 1g 4% Total Sugars 2g Protein 23g 46% Vitamin C 6mg 6% Calcium 45mg 3% Iron 3mg 15% Potassium 340mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.