Lamb Kefta Kabob & Tomato Quinoa Salad

Recipe Date: June 17, 2020
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: 2017 Wesley’s Reserve

From the kitchen of: Perkin’s Catering Co.


  • Wooden skewers
  • 1 lb ground lamb
  • Kosher salt
  • 3 tbsp (+ extra) parsley, chopped
  • 2 tbsp (+ extra) dill, chopped
  • Pinch allspice
  • 1 tsp coriander
  • 1 tsp garlic, chopped
  • 1 tsp onion, minced
  • 1 tsp black pepper
  • 1 tsp red pepper
  • Tomato, chopped
  • Quinoa, cooked
  • Green onion, sliced
  • Feta cheese, cubed
  • 1 lemon, juiced
  • 4 tbsp extra virgin olive oil


Soak 20 skewers in water for 30 minutes.

Combine ground lamb with salt, 3 tbsp parsley, 2 tbsp dill, allspice, coriander, garlic, onion, black pepper, and red pepper. Mix thoroughly and form into meatballs.

Arrange and shape each meatball onto a skewer and sear over a very hot grill.

Make a quick salad of chopped tomato, cooked quinoa, sliced green onion, dill, parsley, and feta cheese, and toss it in lemon juice and extra virgin olive oil.

Serve kabobs with a side of quinoa salad, and enjoy!