Spiced Lamb Kebabs with Tzatziki

This recipe is a Mediterranean and Middle Eastern-inspired adaptation. The spiced lamb kebabs recall preparations found across Turkey, the Middle East and the Balkans, while the tzatziki brings a distinctly Greek influence.

Here, richly seasoned lamb meets the deep browning of the grill and a fresh yogurt sauce. Cumin, coriander, sesame, turmeric, paprika, thyme and a subtle touch of cinnamon add depth without overwhelming the flavour of the lamb.

These kebabs are especially good cooked over a grill, where they develop stronger browning and a light smoky note. An electric grill or very hot griddle also works well.

Serves

2 people

Ingredients

For the kebabs

400 g minced lamb with some fat
8 g sesame seeds
1 level tsp cumin seeds
1 level tsp coriander seeds
¼ tsp ground cinnamon
½ tsp turmeric
¾ tsp sweet paprika
¼ tsp white pepper
1 pinch dried chilli
½ tsp dried thyme
8 g fresh parsley
5 g salt
10–15 g beaten egg, only if needed
1 tsp olive oil
4 skewers

For the tzatziki

200 g Greek-style natural yogurt
100 g cucumber
8 g fresh chives
6–8 mint leaves
1 tsp capers
10 g lemon juice
1 tsp olive oil
¼ tsp salt
Pepper to taste

Method

1. Prepare the spices

Grind the sesame, cumin, coriander, chilli and white pepper in a mortar or spice grinder until fairly fine. Mix in the cinnamon, turmeric, paprika, thyme and salt.

2. Mix the lamb

Finely chop the parsley. Put the lamb in a large bowl with the spices and parsley and knead with your hands for 2–3 minutes, until the mixture becomes slightly sticky and holds together well. Add only 10–15 g beaten egg if the mixture needs extra binding.

3. Check the seasoning

Cook a small piece of the mixture fully in a frying pan. Taste and adjust the salt, heat or spices if needed.

4. Rest the mixture

Cover and refrigerate for at least 2 hours. If possible, 3–4 hours gives the flavours more time to develop.

5. Make the tzatziki

Partially peel the cucumber, halve it lengthways and remove the soft seeds. Finely dice or coarsely grate it, sprinkle with a little salt and leave in a sieve for 15–20 minutes. Press gently to remove excess moisture.

Finely chop the chives, mint and capers. Mix with the yogurt, cucumber, lemon juice, olive oil, salt and pepper. Chill until ready to serve.

6. Shape the kebabs

Divide the lamb mixture into 4 portions. Shape each portion around a skewer into an elongated kebab about 12–14 cm long, pressing firmly so it adheres well, especially at the ends. Refrigerate for another 20–30 minutes.

7. Grill

Preheat the grill well. Brush the kebabs lightly with olive oil and cook for about 10–13 minutes in total, turning every 2–3 minutes for even browning. Do not press them down while cooking. Cook the lamb through completely.

Electric grill or griddle option

If you are not using an outdoor grill, cook the kebabs on an electric grill or very hot griddle over medium-high heat, turning several times until evenly browned.

8. Serve

Rest the kebabs for 3–4 minutes after cooking. Serve over the tzatziki or with the sauce on the side. Finish with a little olive oil, a light dusting of paprika and fresh parsley or mint if desired.

Tasting notes

The result is bold but balanced. The lamb still tastes clearly of itself, while cumin, coriander, paprika and turmeric add depth. The cinnamon stays discreetly in the background. The tzatziki brings freshness, acidity and creaminess, balancing the richness of the meat very well.

Tips

Do not use lamb that is too lean; a little fat helps keep the kebabs juicy and firm.
If minced lamb is unavailable, ask a butcher to mince a slightly fatty cut of lamb, or mince it at home.
Soak wooden skewers in water for about 30 minutes before grilling.
For the strongest browning and a lightly smoky flavour, the grill is the best option.
The tzatziki can be prepared ahead and improves after a short rest in the refrigerator.

Serves