Delight in the Rich Flavors of Our Ground Lamb and Beef Kebab Recipe.
Boost your culinary repertoire with our delicious ground lamb and beef kebab recipe, a perfect blend of savory meats and fresh herbs that captures the essence of Mediterranean cuisine.
This easy kebab recipe combines ground lamb and beef with finely chopped onions, parsley, and green peppers, all seasoned with tomato juice, salt, and pepper.
Whether you fry, broil, or grill them, these kebabs are sure to impress.
Perfect for a quick weeknight dinner or a festive gathering, this Mediterranean meat dish is not only flavorful but also simple to prepare.
By allowing the mixture to chill for several hours, the flavors meld together, creating a mouthwatering experience with every bite.
Serve these kebabs with your favorite sides for a complete and satisfying meal that everyone will love.
Discover the rich, earthy flavors of this ground lamb and beef kebab recipe and bring a taste of the Mediterranean to your table.
Ideal for both novice cooks and experienced chefs, this recipe is a delightful addition to any menu.
⦁ 2 lbs (900g) lamb, beef, or a mix (cut into 1-inch cubes)
⦁ 1 large onion, grated or finely chopped
⦁ 4 cloves garlic, minced
⦁ 1/4 cup (60ml) olive oil
⦁ 2 tbsp lemon juice
⦁ 1 tbsp red wine vinegar
⦁ 1 tbsp tomato paste
⦁ 1 tsp ground cumin
⦁ 1 tsp smoked paprika
⦁ 1/2 tsp ground black pepper
⦁ 1 tsp salt (or to taste)
⦁ 1 tsp dried oregano
⦁ 1/4 cup (60ml) fresh parsley, finely chopped
⦁ Wooden or metal skewers
1. Prepare the Marinade:
2. In a large bowl, mix the grated onion, garlic, olive oil, lemon juice, red wine vinegar, and tomato paste.
3. Add the spices: cumin, paprika, black pepper, salt, and oregano. Stir well to combine.
4. Marinate the Meat:
5. Add the meat cubes to the marinade, ensuring each piece is thoroughly coated.
6. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.
7. Prepare the Skewers:
8. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
9. Thread the marinated meat onto the skewers, leaving a small space between each piece for even cooking.
10. Cook the Shish Kebabs:
11. Grill: Preheat the grill to medium-high heat. Cook the kebabs for 8–10 minutes, turning occasionally, until the meat is browned and cooked through.
12. Broil: Preheat the oven broiler. Place the skewers on a baking sheet and broil for 10–12 minutes, turning halfway through.
13. Pan-Fry: Heat a grill pan or skillet over medium-high heat and cook the kebabs, turning occasionally, for 8–10 minutes.
🛒 Choosing Ingredients
✔ Meat – Traditionally lamb or pork; beef and chicken are common too. Choose well-marbled cuts like lamb shoulder or pork neck for tenderness
✔ Onions – Lots of them! Used both in the marinade and for skewering
✔ Bell Peppers – Optional for skewering; add sweetness and color
✔ Garlic – Minced or crushed for bold flavor
✔ Olive Oil or Sunflower Oil – Helps tenderize and infuse flavor
✔ Red Wine or Vinegar – Breaks down fibers and adds depth
✔ Tomato Paste or Fresh Tomato – Optional, for a slight tang and color
✔ Fresh Herbs – Parsley, thyme, or oregano in the marinade
✔ Spices – Salt, black pepper, paprika, and sometimes allspice or cayenne for a hint of heat
👩🍳 Preparation
✔ Cut Even Chunks – Uniform 1.5–2 inch pieces for even cooking
✔ Marinate Overnight – At least 6–8 hours, ideally overnight for deep flavor penetration
✔ Use Onion Juice – Grate onions and squeeze to get their juice into the marinade – key to authentic Armenian taste
✔ Skewer Tightly – Pack meat pieces close together to retain juiciness
✔ Alternate with Fat – For pork/lamb, alternate lean and fatty cuts for flavor and moisture
🔥 Cooking Techniques
✔ Grill Over Wood or Charcoal – For authentic smokiness and crust (khorovats is usually cooked over open flame)
✔ Preheat the Grill – Meat should sizzle when it hits the grate
✔ Don’t Overturn – Let each side sear before turning to lock in juices
✔ Baste While Grilling – Use leftover marinade or a bit of butter/oil for moisture and shine
✔ Rest Before Serving – Let kebabs rest a few minutes off the grill to redistribute juices
🍳 Balancing Flavors
✔ Acid vs. Oil – Vinegar or wine balances out richness and tenderizes meat
✔ Onions Are Essential – Add sweetness, moisture, and signature flavor
✔ Spice to Taste – Armenian shish is usually mild; add Aleppo pepper or cayenne for heat
✔ Fresh Herbs at the End – Sprinkle parsley or dill for a fresh finish
📦 Storage
✔ Fridge – Store leftovers 3–4 days in an airtight container
✔ Freezer-Friendly – Freeze raw marinated meat or cooked kebabs separately
✔ Reheat in Oven or Skillet – Avoid microwave to preserve texture
✔ Make Ahead – Marinate and skewer in advance; grill just before serving
🍽 Serving
✔ With Lavash or Pita – Wrap it up with herbs and grilled veggies
✔ Classic Sides – Pickled vegetables, rice pilaf, grilled tomatoes, or eggplant
✔ Dip Options – Garlic yogurt (matsun), hummus, or tahini-based sauces
✔ Drink Pairing – Armenian wine, pomegranate juice, or cold beer