Lovely Lamb Kebobs from the Grill Pan

Food on a stick is fun.

In Thailand, since so many food carts serve grilled pork, sausages, chicken and whatnot on sticks, the little wooden skewers are standard stock in pretty much any grocery store or even mom-and-pop convenience shop.

That makes it easy for you,if you live in Thailand, to add intrigue to your dinner and its presentation with a skewer option.

These Greek lamb kebabs are a great addition, or beginning, to your skewer repertoire.  They even include fresh turmeric, which is abundant in Thailand.

Turmeric has a bevy of health benefits[1], thanks to curcumin, the ingredient that is also responsible for its brilliant golden color. I’m always on the lookout for new ways to cook with the fresh version of this relative of ginger – also no slouch as a health food.

I also keep an eye out for ways to use my grill pan, probably because, to me, grill-pan dinners = easy dinners, like these spicy chicken avocado burgers.

As this recipe satisfies both interests, it makes me happy.

By the way, another nice feature of turmeric is that it is one of those ingredients that can be slipped into otherwise unsuspecting recipes, such as lamb kebobs, without creating much of a stir. While it is flashy in color, it is actually discrete in flavor.  Speaking of which, the pro tip when working with fresh turmeric – and actually even the dried, powdered version – is to wear gloves, or be prepared to sport saffron stained hands and nails for a few days after.

Apart from the above, these lamb kebobs are just plain good.  When you set them on platter atop the lettuce, tomatoes and feta and add a sauce or dressing of your choice, you easily have a delicious one-dish meal, that can be thrown together on a weeknight.

We all like that, right?

Grill Pan Lamb Kebobs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Cuisine: Mediterranean
  • 1lb ground lamb
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 inch fresh turmeric grated
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tomato skin removed and deseeded
  • 2 cups romaine lettuce chopped
  • 1/2 cup feta cheese crumbled
  1. Mix lamb, onion, garlic, turmeric, lemon juice, salt, and pepper in a medium bowl until thoroughly combined. 

  2. Divide mixture into 6-8 equal pieces and roll into logs. Flatten them and slide a skewer into each.  Do not worry if the mixture does not hold together completely perfectly.  Once you get them onto the hot grill pan, your kebobs will magically cook together, snuggly into one piece around their skewers.

  3. Heat coconut oil to medium high on the grill pan.  Then add all the sticks at once.  Cook for approximately 8 minutes per side.  While the kebobs are cooking, arrange lettuce, tomatoes and feta cheese on a platter.  Arrange kebobs on the platter and serve with tzatziki or tahini sauce or with a greek vinaigrette or even plain Greek yogurt and hot sauce if you prefer.


1.  Many article have been written praising turmeric for such health-giving benefits as fighter of inflamation, an anti-oxidant, its protective effects for the heart, its abilities to provide arthritis and joint pain relief and its possible diabetes and cancer healing properties, among others.  Katy, the Wellness Mama, and Dr Mercola are two wellness experts who have something to say, in case you want to delve into this a bit.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.