This ultimate lamb kabab platter recipe makes the best lamb kabab wrap you’ll ever have. Spiced up lamb is shaped and grilled till perfection, a perfect tahini sauce to drizzle on grilled flat bread, a tangy zesty tabouleh to top the kababs, plenty of fresh mint and sumac spice to scatter on top of that, a squeeze of lime and more tahini sauce drizzled to finish off this ultimate wrap experience like no other!
Use lamb, because it adds so much flavor that you can't replace!
Instead of chopping or grating the veggies that go in to the kabab, use a food processor to instantly mince everything together.
The Kabab can be shaped and stored in the fridge for 3 days or frozen for 3 months before grilling.
If serving the whole platter, make sure to make the Tahini Sauce up to 6 days in advance and the Tabouleh salad up to 2 days in advance.
If you can't find Sumac spice, use plenty of lemon juice to squeeze on the grilled kebabs.