Bob’s Kabobs recipe is a great summer food for kids and adults alike. This recipe is easy to make and it tastes delicious! The kabobs are made up of an assortment of vegetables, including corn, peppers, onions, garlic, salt & pepper. There are also a few lean meats in there too – ground beef and ground pork. Bob’s Kabobs can be served with rice or quinoa on the side or wrapped inside a pita bread with some hummus for dipping! Either way they’re sure to please everyone at your table this summer.
prep: 30 mins cook: 10 mins additional: 1 hr 30 mins total: 1 hr 70 mins Servings: 4 Yield: 4 servings
1 ½ teaspoons kosher salt
½ teaspoon ground coriander
2 teaspoons ground cumin
1 pinch cayenne pepper
1 pinch ground cinnamon
2 teaspoons Aleppo chile flakes
1 teaspoon ground sumac (Optional)
Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
While meat is chilling, place bamboo skewers in water to soak for 1 hour.
Remove meat from the refrigerator and roll into 8 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 on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
Preheat an outdoor charcoal grill to medium-high heat.
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.
Per Serving: 301 calories; protein 23g; carbohydrates 4.6g; fat 20.9g; cholesterol 87.2mg; sodium 820.3mg.