Entree: Kuwait – كباب كويتي ➤ Kabab Kuwaiti (Grilled spiced ground lamb and beef skewers typical of Kuwaiti home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground beef
- 1 medium onion, finely grated and squeezed dry, about 6 oz (170 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 2 tbsp (30 ml) plain breadcrumbs
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/4 tsp (0.5 g) cayenne pepper or to taste
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 tbsp (15 ml) lemon juice
- Metal or soaked wooden skewers
- Lemon wedges for serving
- Fresh mint or parsley sprigs for garnish
- Plain rice or flatbread to serve (optional)

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground beef
- 1 medium onion, finely grated and squeezed dry, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) plain breadcrumbs
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/4 tsp (0.5 g) cayenne pepper or to taste
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 tbsp (15 ml) lemon juice
- Metal or soaked wooden skewers
- Lemon wedges for serving
- Fresh mint or parsley sprigs for garnish
- Plain rice or flatbread to serve (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground lamb and beef with grated onion, garlic, breadcrumbs, parsley, cumin, coriander, allspice, black pepper, salt, and cayenne. Mix gently with your hands until evenly combined; avoid overworking.
2. Add 2 tablespoons (30 ml) olive oil and 1 tablespoon (15 ml) lemon juice, then mix once more. Divide the mixture into 8 equal portions and shape each portion around a skewer into long, even kebabs about 1–1.25 inches (2.5–3 cm) thick.
3. Chill the skewers 20–30 minutes to firm up (optional but helps them hold shape). Meanwhile preheat a grill or broiler to high heat and lightly oil the grates or rack.
4. Brush kebabs lightly with olive oil and grill or broil 3–5 minutes per side, turning carefully, until well browned and cooked through (internal temperature about 160°F/71°C for mixed ground meats).
5. Remove from heat and rest 2–3 minutes. Serve hot with lemon wedges, fresh mint or parsley, and rice or flatbread.

1. In a large bowl combine ground lamb and beef with grated onion, garlic, breadcrumbs, parsley, cumin, coriander, allspice, black pepper, salt, and cayenne. Mix gently with your hands until evenly combined; avoid overworking.
2. Add 2 tablespoons olive oil and 1 tablespoon lemon juice, then mix once more. Divide the mixture into 8 equal portions and shape each portion around a skewer into long, even kebabs about 1–1.25 inches (2.5–3 cm) thick.
3. Chill the skewers 20–30 minutes to firm up (optional but helps them hold shape). Meanwhile preheat a grill or broiler to high heat and lightly oil the grates or rack.
4. Brush kebabs lightly with olive oil and grill or broil 3–5 minutes per side, turning carefully, until well browned and cooked through (internal temperature about 160°F/71°C for mixed ground meats).
5. Remove from heat and rest 2–3 minutes. Serve hot with lemon wedges, fresh mint or parsley, and rice or flatbread.