These spicy Middle Eastern Kebobs make a great midweek dinner and can be made ahead of time for an easy fix to your busy week. Try un-kebobbing the kebobs and cook without the skewers or shape into patties for an exotic burger.

Prep: 25 mins Cook: 10 mins Serves: 3 to 4 Cut: Ground




1 pkg New Zealand Spring Lamb® Ground
5 cloves garlic, minced
1 small onion
1” piece fresh ginger, peeled and coarsely chopped
¼ cup fresh parsley, finely chopped
3 tbsp fresh mint, finely chopped
1 tbsp ground coriander
½ tbsp ground cinnamon
1 tsp ground cumin
1 tsp sea salt
½ tsp ground allspice
½ tsp ground black pepper
½ tsp cayenne pepper
9-12” wooden or metal skewers


  1. If using wooden skewers, soak in water for 30 minutes
  2. In the bowl of a food processor add the garlic, onion, ginger, parsley and mint; pulse until finely chopped
  3. Add remaining dried spices and pulse until combined
  4. In a medium bowl add the ground lamb and ground herb and spice mixture; stir with a wooden spoon or use dampened hands to incorporate
  5. Take ¼ cup sized portions and mold it with dampened hands around each skewer, gently pressing into an elongated shape; approximately 6” long
  6. Repeat this step until you have no more mixture
  7. Lay the skewered kebobs on a tray, cover and refrigerate until ready to grill
  8. Preheat grill to medium-high (350ºF)
  9. Place the koftas on a lightly oiled grill and cook for approximately 5 minutes per side

Carrot and Couscous Salad 


2 cups couscous (cooked as per package directions try substituting carrot juice for the liquid in the), cooled


1  orange, juiced and zested
2 tbsp olive oil
1 clove garlic, minced
sea salt and freshly ground black pepper
½ cup fresh mint, finely chopped
½ cup carrot, grated
3 spring onions, thinly sliced


  1. In a small bowl combine orange juice, orange zest, garlic, salt and pepper; whisk until combined
  2. In a large bowl combine cooled couscous, mint, grated carrot and spring onions; drizzle with dressing and serve





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