Skip to main content

Grilled Ground Meat Kabobs

Rach invents an easy to make shish kabob with favorite Greek ingredients. Serve with Red Lentil Salad.


  • 2 pounds ground lamb or turkey
  • 1/2 cup plain Greek-style yogurt, plus more for serving
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1/4 teaspoon ground cinnamon
  • 2-3 cloves garlic, finely chopped
  • 1 egg, lightly beaten
  • 1 lemon
  • 1 Fresno chili pepper, seeded and finely chopped
  • 1 large shallot, minced
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for brushing
  • Cooking spray
  • Grilled naan bread, for serving
  • Melted butter, for brushing
  • Chutney, for serving


Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chili pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of four metal skewers (if you don’t have skewers, you can form it into patties). Brush with vegetable oil.

Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10-12 minutes.

Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.

Rachael Ray