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4.86 from 7 votes


Authentic grilled kebabs made with pork, beef and lamb.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Grilled, Main Dish
Cuisine: Greek
Keyword: beef, grilled, kebab, lamb, pork, vegetable
Servings: 8
Calories: 439kcal
Author: Tricia


For the cucumber-yogurt sauce:

  • ½ English cucumber
  • 1 cup plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh parsley leaves
  • 1 garlic clove, minced
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

For the kebabs:

  • 1 pound ground lamb
  • ½ pound ground beef
  • ½ pound ground pork
  • cup chopped parsley leaves
  • ½ large onion diced
  • ¼ cup extra-virgin olive oil
  • 2 large eggs lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garam Massala
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg
  • 1 tablespoons fresh oregano leaves, chopped
  • ¼ teaspoon sumac (optional)

Optional for serving:

  • pita bread
  • sliced cucumber
  • tomatoes
  • red onion sliced thin
  • olives
  • hummus


To prepare the sauce:

  • Peel half an English cucumber and slice in half lengthwise. Using a spoon, scoop out the seeds and discard. Shred the cucumber into a small bowl using a large box grater. Add the remaining ingredients and stir to combine. Cover and refrigerate until ready to serve. May be made 24 hours ahead. Serve the remaining ½ cucumber with the kebabs.

To prepare the kebabs:

  • In a large mixing bowl combine all the kebab ingredients and mix well. The mixture will be wet. Form into kebabs approximately 2x3-inches and slide onto skewers. Thread the meat onto the skewers leaving a small space in-between each kebab or at least not tightly pressed together. Place the kebabs on a baking tray and refrigerate until ready to grill.
  • Preheat grill on high for 10-15 minutes. Generously grease the grates of the grill using long tongs and folded paper towels soaked with vegetable oil. Reduce the heat to medium-high and grill the kebabs about 5 minutes on each side, turning once until well browned, juicy and cooked through.
  • Serve the kebabs with cucumber-yogurt sauce, pita wedges, sliced red onion, tomatoes, cucumbers and olives, if desired.


  • Kebab recipe adapted from the Tamam restaurant cookbook, Chania Crete
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 439kcal | Carbohydrates: 4g | Protein: 23g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 460mg | Potassium: 411mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg