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Spicy Ground Lamb Kebabs with Onions and Peppers

photo: Scott Phillips

Servings: 4

Reminiscent of the Turkish meatballs called köfte, ground lamb gets wrapped around a skewer (an easy step) and grilled to juicy perfection. Served on flatbread with grilled vegetables and a cool yogurt sauce, it makes a casual but fantastic meal.


  • 1 lb. ground lamb
  • 3 Tbs. jarred sofrito (see Tip)
  • 3 medium cloves garlic, minced
  • 1/2 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 large sweet onion, unpeeled and cut into three thick slices
  • 1 large red bell pepper, halved lengthwise and seeded
  • 4 Tbs. olive oil
  • 1/2 medium cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • 4 round flatbreads or pocketless pitas, 5 to 6 inches across
  • 1 cup purchased or homemade tzatziki sauce

Nutritional Information

  • Calories (kcal) : 580
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 65
  • Sodium (mg): 1290
  • Carbohydrates (g): 37
  • Fiber (g): 7
  • Sugar (g): 8
  • Protein (g): 34


  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Have ready four 10- to 12-inch skewers.
  • In a medium bowl, use your hands to combine the lamb, sofrito, garlic, oregano, 1-1/2 tsp. salt, and 1 tsp. pepper. With damp hands, divide the lamb into four equal portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking, press the lamb around skewers into sausage shapes about 5 inches long.
  • Brush the onion and pepper on both sides with 2 Tbs. of the oil, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, flipping once, until charred in spots and just tender, 8 to 9 minutes total.
  • Brush the lamb on all sides with the remaining 2 Tbs. oil. Grill, flipping once, until slightly pink in the center (cut into one to check), about 5 minutes. Remove from the grill and tent with foil.
  • Grill the flatbreads, flipping once, until lightly charred, about 1 minute.
  • Remove the skin from the onion. Coarsely chop the onion and pepper, and toss with the cucumber. Season to taste with salt and pepper.
  • Remove the lamb from the skewers and serve on the flatbreads with the vegetables and tzatziki.


Sofrito, a cooked mixture of aromatic vegetables and seasonings, is used in many Latin American dishes. Though you can make it yourself, you also can buy it jarred at many supermarkets for a handy weeknight shortcut.


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Reviews (2 reviews)

  • DJ | 05/26/2017

    it would be helpful to have the recipe for sofrito for those of us who can"t buy it ready made.

  • User avater
    Pielove | 05/19/2017

    My family loved this-- the kabobs were juicy and very flavorful. Here in Chicago, we can get sofrito made fresh, right next to the pico de gallo and guacamole in the refrigerated case-- and I had to choose between red and green (no idea, but I chose red). The only problem I had was keeping the kabob on the skewer-- I was using metal skewers, maybe wood would work better. Next time I plan to just grill these as patties. Also the grilled veg made a tasty salad the next day. This recipe is a keeper!

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