11 mini-kebab pieces

Lamb kebabs are made extremely fast and easy. Delicious, aromatic, satiating. They are suitable as a spring dish/appetizer for the Easter feasts.


500 g lamb mince

1 small head of garlic, minced

sunflower oil for baking

seasoning to taste – salt, black pepper, ground allspice, ground fennel seeds, harissa, ground cumin, chili paprika;

The listed spices are put to taste and depend on your preferences. Some are very specific, others spicy … you decide on the ratios. Since, in my case, minced meat is small quantity, the spices are put literally on pinches. Still, do not be too frugal (lamb meat loves many different flavors).

for serving (some ideas, optional):

thick Greek yoghurt, seasoned with minced garlic and salt

green salad is a suitable garnish for lamb kebabs


Mix all the products. I cover the flavored minced meat with a nylon foil and leave it for a few hours in the refrigerator to let the aromas combine.

With wet hands, I shape the kebabs. Lamb`s ones are usually small in size. I arrange them in a tray with some oil.

Bake in a preheated oven at 200ᴼC with a fan. I turn them over during baking.

Optionally, I serve with a flavored mixture of Greek yoghurt or green salad.


You may find lamb kebabs a little dry (depending on the meat). If you want them to be juicier, add pork mince to the lamb (which should prevail). I personally do not do it, but in general it does not interfere.

Spearmint and cinnamon matches very well with lamb meat (if you want to add more spices).