- 1 1/4 pounds ground lamb
- 4 garlic cloves, minced
- 1 cup finely chopped onion
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound shrimp, peeled, deveined, and coarsely chopped
- About 24 flat bamboo skewers
- Olive oil
- In a large bowl, mix together garlic, onion, cilantro, cumin, salt and black pepper. Add lamb and mix until spices are evenly mixed in. Add shrimp; mix to combine.
- Using about 2 tablespoons of the lamb mixture; form a 2 inch long oval meatball with one hand. Slide a flat skewer halfway into lamb mixture with your other hand. Press the lamb mixture around the skewer to adhere. Lay kebab on a lightly oiled plate. Repeat with remaining lamb mixture and skewers. If the meat mixture sticks to your hands too much, moisten hands slightly with water.
- Preheat oven to 400 degrees. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Working in batches and adding more oil as needed, brown kebabs on both sides and then lay them in a single layer on a rimmed baking pan lined with aluminum foil. Roast kebabs in the oven until cooked through, about 20 minutes.
Kebabs can be made 6 hours ahead. Cover and chill in refrigerator until ready to cook.
I really recommend using flat bamboo skewers if you are making kebabs. The standard thin round skewers really don’t work well. If you don’t have flat skewers or just don’t want to deal with skewers, I recommend making traditional meatballs instead.
To save time and keep from having one more pan to clean, you can skip the browning step and just roast the kebabs/meatballs in the oven. You may need to increase the cooking time depending on the size of your kebabs/meatballs. The kebabs/meatballs won’t have the nice sear on the outside but will still be very tasty.