Barbecue Kabob
Juicy and flavorful barbecue kabobs featuring seasoned ground lamb or beef, perfect for grilling and entertaining with fresh herbs and zesty lemon notes.
Ingredients
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- In a large mixing bowl, combine ground lamb or beef, lemon juice, chopped onion, chopped parsley, milk, flour, salt, and pepper.
- Mix thoroughly until all ingredients are well incorporated.
- Divide the mixture into equal portions and mold onto skewers, forming elongated sausage shapes around the skewers.
- Preheat grill to medium-high heat.
- Brush skewers with olive oil to prevent sticking.
- Grill the kabobs for about 4-5 minutes per side until cooked through and nicely browned.
- Serve hot with your favorite sides.
Tips & Substitutions
For enhanced flavor, consider adding spices like cumin or paprika to the meat mixture. If you want a lighter version, substitute ground turkey or chicken for the lamb or beef. To avoid dryness, ensure not to over-grill the kabobs; a meat thermometer can help check for doneness. Soaking the wooden skewers is essential to prevent burning on the grill.
Serving Suggestions
These kabobs are perfect alongside a refreshing Rotini Antipasta Salad or served with a side of grilled vegetables. A yogurt sauce or tzatziki can complement the flavors beautifully. For a complete meal, consider pairing them with rice or pita bread for a Mediterranean touch.
Storage & Reheating
Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a grill or in a preheated oven at 350°F for about 10 minutes, ensuring they are heated through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Kabob contains roughly 274 calories, with 8g protein, 27g carbohydrates, and 15g fat. It is a good source of protein (15% of the Daily Value), iron (13% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 1911mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetables on the skewers with the meat?
Absolutely! Bell peppers, onions, and zucchini can be added to the skewers for extra flavor and nutrition. Just be sure to cut them into similar sizes to ensure even cooking alongside the meat.
What can I do if I don't have skewers?
If you don't have skewers, you can shape the meat mixture into patties and grill them directly on the grill grate. Alternatively, use a grill basket to hold the kabobs without skewers, allowing for easy flipping and cooking.
How do I know when the kabobs are done cooking?
Kabobs are done when they reach an internal temperature of 160°F for ground beef and 165°F for ground lamb. The meat should no longer be pink in the center and should feel firm to the touch. Using a meat thermometer can help ensure they are perfectly cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).