Armenian Lamb Kebabs with “Jajik”

January 17 2021

If you’re looking to try an easy and delicious recipe with ground lamb, you’ve landed on the right page.

Traditional Armenian food is some of the best food you will ever eat (in my biased opinion haha). Armenian cuisine is loaded with fresh fruits, vegetables, herbs and grilled meats. The last time I went to Armenia was over 15 years ago and I still remember all the incredible food we ate.

I decided to re-create these at home and cooked them in the oven vs BBQ and it was a success! They were so simple and delicious that I made them on a virtual zoom cooking class and everyone loved them.

You can serve these kebabs with “Jajik” a cucumber & yogurt dip (see below for recipe), tomato, fresh herbs and pita and you have yourself an Armenian meal!


Armenian Lamb Kebabs with “Jajik”

Ground Lamb kebabs with a cucumber yogurt dip
Course Dinner, lunch
Cuisine Armenian, Middle Eastern
Servings 15 kebabs


Lamb Kebabs

  • 1 lb ground Lamb
  • 1 lb ground Veal
  • 3 cloves garlic crushed
  • 1 onion diced finely
  • 1 egg
  • 1/2 cup fresh curly parsley chopped
  • 2 sprigs fresh mint chopped
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 cup breadcrumbs
  • 3/4 tbsp salt
  • 2 tsp ground pepper

"Jajik" Cucumber Yogurt Salad

  • 1 1/2 cup english cucumber sliced
  • 1 cup plain yogurt full fat
  • 1 clove garlic crushed
  • 1 tsp oregano
  • 15-20 leaves fresh mint
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper


Lamb Kebabs

  • Preheat oven to 400 degrees F
  • Place parchment paper onto sheet pan and set aside.
  • In a large bowl, combine lamb, veal, onions, garlic, egg, parsley, mint, cumin, cayenne pepper, breadcrumbs, salt and pepper
  • Use your hands to mix it all together (you can also use clean rubber gloves if you prefer)
  • Use a measuring cup (1/4 cup) to portion out the mixture into 15 balls. Form sausage like shapes and use the bowl of water to dampen your hands while shaping the meat mixture to avoid sticking.
  • Place all kebabs onto sheet pan and cook in the oven for 25 min. Then broil for 2-3 min on high (set a timer to avoid burning).
  • Internal temperature should reach to a minimum of 145 degrees

Jajik / Cucumber & Yogurt Salad

  • In a medium bowl, combine sliced cucumbers, yogurt, garlic, oregano, mint leaves, olive oil, lemon, salt and pepper
  • Mix well and serve with lamb kebabs in a pita, as a dip or salad
Keyword Kebabs, Lamb

Posted by Tamara Sarkisian