Ingredients
Method
- Combine all ingredients in a large bowl and knead thoroughly until the mixture is uniform.
- Set the grill for direct medium heat at 350°F. For gas grills, preheat on high for 15 minutes, then reduce to medium and clean the grates. For charcoal, light a chimney, wait for white ash, and spread the coals in an even layer.
- Divide the meat mixture into eight equal portions. Wrap each portion around the bottom of a skewer, shaping it into a 1 ½-inch thick tube. Dimple the meat every inch with your fingers to create texture and repeat for the remaining portions.
- Place skewers on the grill over direct medium heat. Cook for five minutes until the bottom is firm and browned, then flip and cook for five more minutes until evenly browned.
- Carefully remove the kebabs from the grill and let them rest for ten minutes before serving to allow juices to redistribute.
Nutrition
Notes
Meat Blend: I love the 50/50 split of lamb and beef because it balances that gamey richness with a familiar savory base, but you can use all beef if you prefer a