Simple Seasonal

Healthy Seasonal Recipes Inspired by Your Local Farm and CSA

  • Home
  • About Us
  • Recipes
  • How-To
  • Farm to Table
  • Playing With Food
  • Contact

Resham Lamb Kebabs

March 5, 2015 By Rachel 7 Comments

Share
Pin2
Tweet
Yum
Share
Flip
2 Shares

Resham-lamb-kebabs

When my husband and I were dating, one of our favorite spots was a Pakistani restaurant converted from an old, dilapidated diner in West Philly called Kabobeesh. I know… We’re weird. Perhaps it was something about the flickering florescent lights, the uneven tables, and ripped booth cushions, the giant TV in the corner playing melodramatic Bollywood soaps in Hindi (talk about romance), or perhaps it was just the AMAZING kebabs and curry!

Seven years and one kid later, we don’t often get out to West Philly and Kabobeesh anymore. Partly because it takes an extraordinary amount of effort dealing with Philly traffic (we’re in the burbs), and partly because the kid isn’t as big a fan of spicy food as his parents are. Since our dating days, the restaurant has had a facelift, so that’s pretty awesome, but alas, the hassle of taking a trip downtown with a preschooler for dinner is too much. That said, we’ve created our own Kabobeesh fun. Our favorite dish was always Resham Lamb Kebabs, so after some experimentation, and after toning the sweat- and runny nose-inducing heat down a bit, we came up with our own version that’s agreeable to the entire family. After all, kids love eating food off of sticks!

Resham Lamb Kebabs

Serves: 4

Prep Time: 20 minutes                   Cook Time: 15 minutes

Ingredients

Lamb Kebabs:

  • 1 lb ground lamb
  • 1/2 C finely chopped yellow onion
  • 2 Tbsp honey
  • 2 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped mint
  • 1 large clove of garlic minced (or 2 small)
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/8 tsp cayenne pepper
  • 1/2 Tbsp olive oil for the pan
  • 10 wooden skewers

Cucumber Sauce:

  • 1 6 oz container of plain non-fat Greek yogurt (I prefer Fage for this recipe)
  • 3/4 C diced cucumbers
  • 1/8 tsp salt

ingredients

Directions

1. On the morning you are planning on making your kebabs, place your wooden skewers in a ziplock bag with water. You’ll need 8 skewers for this recipe, but I threw in 10 in case one or two broke or became splintery. Put your skewers in a safe place, which would be out of the reach of grabby little fingers that will pop the bag.

soaking-skewers

2. Preheat  your oven to 425ºF. Finely chop your onion, parsley and mint. Mince your garlic.

3. Combine the ground lamb meat, honey, onion, and your herbs and spices in a bowl until the mixture is evenly combined. Don’t over mix.

mixing-meat-herbs-spices

4. Place your skewers and 1/2 Tbsp of olive oil on an old cookie sheet and evenly coat the pan and skewers. Don’t forget this step, otherwise your Resham Lamb  will stick to it’s skewers (I’ve made said mistake)!

oiling-pain-and-skewers

5. Divide the meat by 8ths, form it around the skewers, and place the kebabs on your cookie sheet.

lamb-kebabs

6. Roast at 425º F for about 15 minutes until they are browned and cooked through.

7. While the Kebabs are cooking, combine the cucumber sauce ingredients in an immersion blender cup or a small bowl. If you don’t have an immersion blender you can use a food processor or a blender.

cumcumber-sauce-ingredients

8. Blend until the sauce becomes smooth.

cucumber-yogurt-sauce

Once your Kebabs have finished cooking, serve them with your cucumber yogurt sauce. This is a great appetizer for a party, or it can be eaten as a meal served with my Sweet Coconut Cauliflower Rice.

resham-lamb-kebabs

 

 

Resham Lamb Kebabs
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Resham Lamb Kebabs with Cucumber Yogurt Sauce are a little sweet, a little spicy and a lot delicious!
Author: Rachel Hanawalt
Recipe type: Entrees
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • Lamb Kebabs:
  • 1 lb ground lamb
  • ½ C finely chopped yellow onion
  • 2 Tbsp honey
  • 2 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped mint
  • 1 large clove of garlic minced (or 2 small)
  • ½ tsp salt
  • ¼ tsp ginger
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ⅛ tsp cayenne pepper
  • ½ Tbsp olive oil for the pan
  • 10 wooden skewers
  • Cucumber Sauce:
  • 1 6 oz container of plain non-fat Greek yogurt (I prefer Fage for this recipe)
  • ¾ C diced cucumbers
  • ⅛ tsp salt
Instructions
  1. On the morning you are planning on making your kebabs, place your wooden skewers in a ziplock bag with water. You'll need 8 skewers for this recipe, but I threw in 10 in case one or two broke or became splintery. Put your skewers in a safe place, which would be out of the reach of grabby little fingers that will pop the bag.
  2. Preheat your oven to 425ºF. Finely chop your onion, parsley and mint. Mince your garlic.
  3. Combine the ground lamb meat, honey, onion, and your herbs and spices in a bowl until the mixture is evenly combined. Don't over mix.
  4. Place your skewers and ½ Tbsp of olive oil on an old cookie sheet and evenly coat the pan and skewers. Don't forget this step, otherwise your Resham Lamb will stick to it's skewers (I've made said mistake)!
  5. Divide the meat by 8ths, form it around the skewers, and place the kebabs on your cookie sheet.
  6. Roast at 425º F for about 15 minutes until they are browned and cooked through.
  7. While the Kebabs are cooking, combine the cucumber sauce ingredients in an immersion blender cup or a small bowl. If you don't have an immersion blender you can use a food processor or a blender.
  8. Once your Kebabs have finished cooking, serve them with your cucumber yogurt sauce.
3.2.2929

Nutrition Facts
4 servings per container
Serving size

Amount per serving
Calories 414
% Daily Value*
Total Fat 24.9g 32%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 1.9mg 1%
Sodium 385.5mg 17%
Total Carbohydrate 13.4g 5%
Dietary Fiber 0.6g 2%
Total Sugars 11.2g
Includes g Added Sugars 0%
Protein 33g

Calcium 6.3mg 1%
Iron 2.4mg 14%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Get Your Next Meal In Your Inbox!

Enter your email address to get the latest recipes and relevant seasonal content on the blog!

I agree to have my personal information transfered to AWeber ( more information )

I will never give away, trade, or sell your email address. You can unsubscribe at any time.

Share
Pin2
Tweet
Yum
Share
Flip
2 Shares

Filed Under: Entrees, Recipes Tagged With: Cucumber, GAPS, Kebab, Lamb, Middle Eastern, Paleo, Spicy, yogurt

« Sweet Coconut Cauliflower Rice
Italian Cabbage and Celeriac Soup »

Comments

  1. A Taste Of Madness says

    March 6, 2015 at 1:32 am

    Why have I never made kebabs before?? This looks so good!!

    Reply
    • Rachel says

      March 6, 2015 at 6:57 am

      Thanks!

      Reply
  2. Lynn | The Road to Honey says

    March 6, 2015 at 10:50 am

    That restaurant sounds amazing. The dives always have the best food. My hubby is Persian so he turned me on to and we frequently eat Kebab. Nothing beats a good kebab with some rice and sumac. Your version looks quite tasty. I’ll have to give it a try next time we sip up some kebab.

    Reply
    • Rachel says

      March 7, 2015 at 9:11 pm

      Thanks Lynn! I’m all about the ethnic dives. That’s one of my favorite things about living so close to a city. Happy Kebabbing!

      Reply
  3. Raman says

    December 21, 2020 at 5:23 pm

    Hi,

    Kabobeesh is amazing! I miss the college days when we used to pick up kebab rolls from there all the time. I was curious what you would add if you didn’t want to tamper down the heat (we are spice heads at home)? Thanks for this recipe, looking forward to giving it a try!

    Reply

Trackbacks

  1. Resham Lamb KeBABS from Simple Seasonal | YumGoggle says:
    March 5, 2015 at 3:02 pm

    […] GET THE RECIPE […]

    Reply
  2. 13 Addictive Paleo Kebabs for a Protein Kick | Paleo Grubs says:
    November 7, 2016 at 5:00 am

    […] 7. Resham Lamb Kebabs […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


Recipes in Your Inbox!

Sign up to get free updates!

Search

Connect With Us

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
  • YouTube

Connect With Us!

If you're active on social media, you'll find Simple Seasonal there as well. Feel free to connect, share, and say hello!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
  • YouTube

Discover Winter Recipes

Lemon Pepper Roasted Cauliflower Florets
Dairy-Free Hot Spinach Artichoke Dip
Spicy Greens Delicata and Crunchy Pork salad
Avocado Lime Yogurt Dipping Dressing
Easy Chocolate Orange Truffles
Cranberry Orange Granola Bars with White Chocolate

Discover Winter Recipes

Beef Roulade with Celeriac Puree
Apple Wheat Morning Muffins
Lobster Linguine in Blushing Saffron Sauce
Dairy-Free Butternut Mac 'n Cheese
No-Churn Candy Cane Chocolate Chips Ice Cream
Baked Falafel Balls with Flax and Tahini Sauce

Copyright © 2023 · Simple Seasonal · Privacy Policy · ↑ Back to top

Privacy Policy