Craving a lamb kebab that’s week-night easy? Our authentic Afghan lamb kebab blends juicy lamb with a touch of ground beef for unbeatable tenderness.
Bold spices, zero guess-work. A dash of steak seasoning plus pantry-ready steak spices delivers that smoky char without fancy gear.
Dinner in 30 minutes—tops. Mix, skewer, and grill while your playlist’s still on its first song.

you’ll serve all year.

Ingredients

• 1 lb ground lamb – finely minced for classic, juicy lamb kebab 
• 8 oz ground beef (beef mince) – richness + binding power; swap for low-fat ground beef kebab when lighter macros are needed 
• 1 small onion, grated – tenderises the mix and keeps every skewer moist 
• 3 cloves garlic, minced 
• 2 Tbsp steak seasoning (choose your favourite beef steak seasoning blend for the best seasoning for beef steak) 
• 1 tsp steak spices — extra cumin & smoked paprika to echo popular steak spice seasoning mixes 
• ½ tsp sumac —or zest ½ lemon—for a bright, authentic Afghan edge 
• 1 tsp kosher salt + ½ tsp black pepper 
• 2 Tbsp fresh parsley, chopped 
• 1 Tbsp olive oil – helps the spices cling and prevents sticking 
• Optional heat boost: pinch red-chile flakes à la Adana kebab 

Directions

1. Grate 1 small onion + 3 garlic cloves into a bowl — their juice keeps every lamb kebab moist.
2. Add meats: 1 lb ground lamb + 8 oz ground beef (a.k.a. beef mince) for richer flavor and perfect binding.
3. Season well with 2 Tbsp steak seasoning, 1 tsp mixed steak spices, and ½ tsp cumin-heavy beef steak seasoning blend.
4. Boost freshness—fold in chopped parsley, sumac, salt & pepper.
5. Knead the mix 2 min until tacky; that “sticky” texture equals the best seasoned steak juiciness.
6. Chill 10 min; cold mix grips skewers better.
7. Shape 8 equal logs onto flat skewers for an authentic Afghan lamb kebab.
8. Grill over medium-high (≈400 °F) 4–5 min per side to 160 °F internal ????, the USDA safe zone for mixed meats.
9. Rest 3 min under foil so flavors marry like the best seasoning for beef steak.
10. Oven option: bake at 425 °F for 20 min, turning once—great for quick meals with ground beef nights or a lighter low-fat ground beef kebab spin.

30-Minute Lamb Kebab | Juicy Afghan Flavor – Grill Tonight!







• Serves: 4 People
• Prepare Time: 15 min
• Cooking Time: 15 min
• Calories: 500
• Difficulty: Easy

Craving a lamb kebab that’s week-night easy? Our authentic Afghan lamb kebab blends juicy lamb with a touch of ground beef for unbeatable tenderness.
Bold spices, zero guess-work. A dash of steak seasoning plus pantry-ready steak spices delivers that smoky char without fancy gear.
Dinner in 30 minutes—tops. Mix, skewer, and grill while your playlist’s still on its first song.


you’ll serve all year.

Ingredients

• 1 lb ground lamb – finely minced for classic, juicy lamb kebab 
• 8 oz ground beef (beef mince) – richness + binding power; swap for low-fat ground beef kebab when lighter macros are needed 
• 1 small onion, grated – tenderises the mix and keeps every skewer moist 
• 3 cloves garlic, minced 
• 2 Tbsp steak seasoning (choose your favourite beef steak seasoning blend for the best seasoning for beef steak) 
• 1 tsp steak spices — extra cumin & smoked paprika to echo popular steak spice seasoning mixes 
• ½ tsp sumac —or zest ½ lemon—for a bright, authentic Afghan edge 
• 1 tsp kosher salt + ½ tsp black pepper 
• 2 Tbsp fresh parsley, chopped 
• 1 Tbsp olive oil – helps the spices cling and prevents sticking 
• Optional heat boost: pinch red-chile flakes à la Adana kebab 

Directions

1. Grate 1 small onion + 3 garlic cloves into a bowl — their juice keeps every lamb kebab moist.
2. Add meats: 1 lb ground lamb + 8 oz ground beef (a.k.a. beef mince) for richer flavor and perfect binding.
3. Season well with 2 Tbsp steak seasoning, 1 tsp mixed steak spices, and ½ tsp cumin-heavy beef steak seasoning blend.
4. Boost freshness—fold in chopped parsley, sumac, salt & pepper.
5. Knead the mix 2 min until tacky; that “sticky” texture equals the best seasoned steak juiciness.
6. Chill 10 min; cold mix grips skewers better.
7. Shape 8 equal logs onto flat skewers for an authentic Afghan lamb kebab.
8. Grill over medium-high (≈400 °F) 4–5 min per side to 160 °F internal ????, the USDA safe zone for mixed meats.
9. Rest 3 min under foil so flavors marry like the best seasoning for beef steak.
10. Oven option: bake at 425 °F for 20 min, turning once—great for quick meals with ground beef nights or a lighter low-fat ground beef kebab spin.
• Nutritional Values
• Tips
• FAQ
• Kitchen Tools
• Ingredients Calories

Smart Tools to Elevate Your Lamb Kebab & Online Presence

Each item below isn’t just cookware—it’s a shortcut to juicy lamb kebab, camera-ready plates, and, ultimately, a bigger digital audience.(Affiliate disclosure: As an Amazon Associate, we earn from qualifying purchases. Buying is optional and never affects the free value of our content.)

ThermoPro TP19H Digital Meat Thermometer

Hit the USDA-safe 160 °F in 3 sec—no overcooked kebabs, happier guests, better reviews.

Buy on Amazon US | CA | UK

Lodge 10.25″ Cast-Iron Grill Pan

Indoor sear lines that mimic charcoal—perfect for reels when bad weather kills the BBQ plan.

US | CA | UK

Weber Rapidfire Chimney Starter

Ready-to-grill coals in 15 min—spend time shooting content, not babysitting lighter fluid.

US | CA | UK

OXO Good Grips Stainless Steel Skewers

Flat design prevents rolling, so every flip films perfectly for TikTok—or just keeps dinner even.

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Cuisinart SG-10 Electric Spice Grinder

Fresh baharat in 10 sec—your steak spices pop on video and boost flavor IRL.

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Tools are optional; you can still make great kebabs without purchasing. Use what you have and enjoy the free recipe.

Calories per Ingredient

Click any ingredient for detailed nutritional information:

Ground Lamb (1 lb)

1 285 cal

Calories

91 g

Fat

114 g

Protein

0 g

Carbs

Ground Beef (8 oz, 80/20)

577 cal

Calories

45 g

Fat

39 g

Protein

0 g

Carbs

Olive Oil (1 Tbsp)

119 cal

Calories

14 g

Fat

0 g

Protein

0 g

Carbs

Onion (1 small)

48 cal

Calories

0 g

Fat

1 g

Protein

10 g

Carbs

Garlic (3 cloves)

13 cal

Calories

0 g

Fat

1 g

Protein

3 g

Carbs

Disclaimer: All nutrition data are averaged from USDA / Nutritionix entries and are provided for general information only. They are not a substitute for professional medical or dietary advice. Values may vary with specific brands and preparation methods.

Lamb Kebab Recipe FAQ

Can I swap lamb with ground beef or beef mince?

Yes—sub ½ lb lamb with ½ lb lean beef for budget-friendly protein that still grills like an authentic Afghan lamb kebab. Knead well so it binds.

Could I press the mix into a beef hamburger patty instead of skewers?

Absolutely—flatten into 4 patties and grill 4 min/side. Same flavor, no skewers, still an easy lamb kebab recipe.

What’s the best spice mix—steak seasoning or home-blended steak spices?

Either works. A smoky beef steak seasoning blend adds BBQ notes; baharat + sumac gives classic Kabul vibes. Taste and adjust salt.

What’s the safe internal temp for lamb kebab?

USDA calls for 160 °F (71 °C) for all ground meats—lamb or beef. Use a probe; juicy center, zero

Can I bake instead of grill and still get the best seasoned steak crust?

Yes—roast on a rack at 425 °F for 20 min, turning once. Finish under broiler 2 min for char.

Help! My mix slides off—any steak spice seasoning trick?

Knead 2 min, chill 10 min, and oil skewers. The protein network tightens and sticks like a charm. :

How do I make a low-fat ground beef kebab version?

Use 93 % lean beef, skip extra oil, and bake. You’ll shave ~70 kcal/skewer without losing flavor.

How long do cooked kebabs last for meals with ground beef prep?

Fridge: 3 days at ≤ 40 °F. Freezer: up to 2 months for best quality—vac-seal if possible.

Is this really an authentic Afghan lamb kebab?

Yes—spices echo Kabul street stalls (sumac, cumin) while technique mirrors Shami/Lola kabab tradition, just sized for U.S. grills.

Recipe Success Tips

Preparation & Mixing

• Salt, then knead the meat for 2 min—salt + mixing binds the mince so the lamb kebab won’t slide off flat skewers
• Blend lamb with 8 oz ground beef (beef mince) for extra moisture and easier shaping .
• Grating onion directly into the bowl adds juice that keeps every beef hamburger-style patty tender .

Grilling & Cooking

• Season boldly: 2 Tbsp steak seasoning + 1 tsp warm steak spices make the crust pop .
• Use a meat thermometer—ground lamb must hit 160 °F for safety (same as beef steak seasoning burgers)
  .
• Rest skewers 3 min; carry-over heat finishes the center without drying, yielding the best seasoned steak juiciness.

Flavor Upgrades

• Swap smoked paprika into your steak spice seasoning for a backyard-BBQ vibe.
• A pinch of cardamom in your beef steak seasoning blend echoes Kabul street-grill aromas.
• Brush ghee on hot skewers for the best seasoning for beef steak–style gloss and flavor punch.

Storage & Meal Prep

• Cooked kebabs keep 3 days in the fridge—beyond that, freeze for later meals with ground beef bowls.
• Reheat frozen skewers straight from frozen at 375 °F for 10 min to maintain an easy lamb kebab recipe vibe.

Healthy Swaps

• Use 93 % lean mince for a low-fat ground beef kebab that still tastes rich.
• Replace half the lamb with garbanzo mash for a lighter, authentic Afghan lamb kebab twist that packs fiber.

Lamb Kebab Nutritional Values

The values below are estimates for one 124-g skewer (≈ 4.4 oz) of grilled Afghan lamb kebab.

250 kcal

Calories

17 g

Fat

19 g

Protein

2 g

Carbohydrates

0 g

Fiber

0 g

Sugar

Additional Information

• These numbers are averages drawn from multiple U.S. nutrition databases.
• Values can vary with cut of meat, fat content, and grill temperature.
• This information is provided for general guidance and does not replace advice from a qualified dietitian or physician.
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