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Ultimate Lamb kabab Platter

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!

Course Main Course
Cuisine Mediterranean, Middle Eastern
Keyword How to make kebabs, Kebab recipe, Kebab,
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 22 minutes
Servings 6
Calories 691 kcal
Author Mahy


  • Lamb Mix:
  • 2 lbs ground lamb
  • 1 small red onion
  • 5 cloves garlic
  • 1/3 cup parsley leaves
  • 1/4 cup mint leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon sumac
  • Condiments:
  • Perfect tahini sauce
  • Speedy Quinoa tabouleh
  • 4 Naan bread grilled on each side for 30 seconds
  • Fresh mint leaves
  • Sumac spice
  • Lime quarters
  • Fresh parsley , chopped
  • sliced red onions


  1. In a food processor, mix all the ingredients for the lamb mix (minus the lamb) until pureed and smooth. Then add this marinade into the ground lamb and mix it well. Shape the lamb into mini logs and place on a medium high grill or stove top grill pan for 5 minutes per side ( 2 minutes more or less depending on the size of your kababs).
  2. As soon the kababs are done, sprinkle them with a good amount of sumac spice.
  3. To assemble the kabab platter, serve the perfect tahini sauce in a bowl, the speedy tabouleh in a separate bowl, the naan bread on the side, fresh mint and lime quarters on the side and serve.
  4. To assemble the ultimate kabab wrap, take one grilled naan bread, and spread it with a teaspoon of the perfect tahini sauce, place a lamb kabab in the centre, mound 2 tablespoons of tabouleh on top, some fresh mint, a squeeze of lime and a final drizzle of the perfect tahini sauce and serve.

Recipe Notes

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.


Nutrition Facts
Ultimate Lamb kabab Platter
Amount Per Serving
Calories 691 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 16g100%
Cholesterol 116mg39%
Sodium 1045mg45%
Potassium 401mg11%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 3g3%
Protein 32g64%
Vitamin A 360IU7%
Vitamin C 7.2mg9%
Calcium 100mg10%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.