How to Make Bob's Kabobs - A Step-by-Step Guide

Welcome to Bob's Kabobs, a delicious and flavorful recipe that is perfect for grilling season! This recipe is a favorite among friends and family, and never fails to impress with its colorful presentation and mouthwatering taste. Whether you're hosting a summer barbecue, or simply looking for a new twist on your weeknight dinner, Bob's Kabobs are sure to be a hit.

What sets Bob's Kabobs apart from other grilled recipes is the combination of tender, marinated meat, vibrant vegetables,...

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Ingredients

  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons Aleppo chile flakes
  • 1 ½ teaspoons kosher salt
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
  • 1 teaspoon ground sumac (Optional)
  • 1 pound ground lamb
  • 2 tablespoons cold water
  • 8 bamboo skewers
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, crushed
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • ¼ cup water, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 4

  • Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
  • Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
  • Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
  • Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
  • Preheat an outdoor charcoal grill to medium-high heat.
  • Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
  • Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.
  • Nutrition

    301 cal.

    • Total Fat: 21g
    • Saturated Fat: 9g
    • Cholesterol: 87mg
    • Sodium: 820mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 23g
    • Vitamin C: 6mg
    • Calcium: 45mg
    • Iron: 3mg
    • Potassium: 340mg