Ultimate Lamb kabab Platter

Name: Ultimate Lamb kabab Platter
Prep time: 10 min
Cook time: 15 min
Total time: 22 min
Yield: 6 serving
Ingredients: Lamb Mix:; 2 lbs ground lamb; 1 small red onion; 5 cloves garlic; 1/3 cup parsley leaves; 1/4 cup mint leaves; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon oregano; 1 teaspoon sumac; Condiments:; Perfect Tahini Sauce; Speedy Quinoa tabouleh; 4 Naan; fresh mint leaves; sumac spice; Lime quarters; fresh parsley; sliced red onions

User Reviews

5.0

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 mins
Total Time
22 mins
Servings
6
Calories
691 kcal
Course
Main Course
Cuisine
Mediterranean, Middle Eastern

Ultimate Lamb kabab Platter

Quade Maldonado

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This ultimate lamb kabab platter recipe makes the best lamb kabab wrap you’ll ever have. Spiced up lamb is shaped and grilled till perfection, a perfect tahini sauce to drizzle on grilled flat bread, a tangy zesty tabouleh to top the kababs, plenty of fresh mint and sumac spice to scatter on top of that, a squeeze of lime and more tahini sauce drizzled to finish off this ultimate wrap experience like no other!

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Ingredients

Servings

Lamb Mix:
2 lbs ground lamb
1 small red onion
5 cloves garlic
1/3 cup parsley leaves
1/4 cup mint leaves
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon sumac
Condiments:
Perfect Tahini Sauce
Speedy Quinoa tabouleh
4 Naan bread grilled on each side for 30 seconds
fresh mint leaves
sumac spice
Lime quarters
fresh parsley , chopped
sliced red onions

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Notes

Use lamb, because it adds so much flavor that you can't replace!
Instead of chopping or grating the veggies that go in to the kabab, use a food processor to instantly mince everything together.
The Kabab can be shaped and stored in the fridge for 3 days or frozen for 3 months before grilling.
If serving the whole platter, make sure to make the Tahini Sauce up to 6 days in advance and the Tabouleh salad up to 2 days in advance.
If you can't find Sumac spice, use plenty of lemon juice to squeeze on the grilled kebabs.
Enjoy!