Lamb Kebabs

In a large bowl, combine ground lamb, garam masala, paprika, minced garlic, parsley, minced red onion, salt, and black pepper. Mix gently with your hands until just combined; do not overwork the meat.

Divide the lamb mixture into 8–12 equal portions. Mold each portion onto a metal or wooden skewer (soaked if wooden), forming an elongated patty about 4 inches long.

Thread zucchini and red onion chunks alternately onto separate skewers or onto the same skewers between meat portions.

Preheat grill to medium-high heat (about 400°F). Lightly brush the lamb and vegetable skewers with olive oil and lemon juice.

Place skewers on hot grill grates. Cook for 6–8 minutes, rotating every 2 minutes to ensure even browning and cooking through. Lamb should reach an internal temperature of 160°F.

Vegetables should be tender and lightly charred. Remove skewers from heat and let rest for 2 minutes.

Warm pita bread on the grill for 30 seconds per side, or wrap in foil and heat for 1 minute.

Serve kebabs with warm pita bread, tahini-lemon sauce, and additional fresh herbs or toppings (cucumbers, tomatoes, mint) if desired.