Tex Mex lamb kebabs are a combination that deserves way more attention. Lamb has a naturally rich, savory flavor that goes beautifully with the bold spices of the Southwest.
This recipe creates something familiar enough for taco night, but different enough to feel like a new favorite. I used a classic Turkish technique of wrapping the lamb around thick skewers, then grilling it over coals. While lamb is often paired with Mediterranean ingredients, it’s equally at home with Tex Mex flavors, so I wanted to try this mashup recipe which uses tortillas instead of pita bread.
Ground lamb is also one of the easiest proteins to cook over live fire. Because it has a higher fat content than many other ground meats, it stays juicy while picking up incredible char from the grill. The outside develops those deeply caramelized, crispy edges, while the inside remains tender and flavorful. That satisfying combination of char with a tender interior is exactly what makes cooking over fire so rewarding. Plus, mixing spices, herbs and garlic into the meat deeply seasons it throughout for maximum flavor.
Wrapping the kebabs in warm tortillas instead of serving them traditionally is what really makes this recipe shine. It turns an already impressive grilled dish into something casual, handheld, and perfect for sharing. The cool crema, tangy pickled onions, fresh cilantro, and squeeze of lime balances the richness of the lamb. It’s an easy way to create layers of flavor without requiring a long list of complicated ingredients or prep. It feels less like a traditional kebab and more like the ultimate grilled taco.
These Tex Mex lamb kebabs are ideal for backyard cookouts because they look impressive but come together quickly once the grill is hot. To make it really easy, I also use Hardcore Carnivore’s Tex Mex seasoning instead of having to blend a taco seasoning from scratch. If you’ve been looking for a new way to enjoy lamb, this recipe delivers big flavor, plenty of smoky goodness, and just enough of a twist to keep everyone coming back for more. It’s the kind of meal that disappears fast, so don’t be surprised if you find yourself making a double batch next time!
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Tex Mex Lamb Kebabs
Ingredients
For the kebabs:
- 2 lb ground Australian lamb
- 1/2 white onion
- 2 jalapeno peppers
- 6 cloves garlic, crushed
- 1/4 cup fresh cilantro, finely chopped
- 3 tablespoons taco seasoning
- 2 tablespoons water
For serving & toppings:
- Flour or corn Tortillas, warmed
- Pickled red onions
- Fresh cilantro, chopped
- Mexican crema or sour cream
- Lime wedges
Instructions
- Grate the onion into a large bowl, squeezing and discarding any excess liquid. Grate the jalapenos on top (pro tip – it helps if you freeze them for an hour first, and use a microplane style zester). Add the ground lamb, finely chopped onion, minced jalapeño, cilantro, taco seasoning and water. Use your hands to mix everything thoroughly until the mixture becomes slightly tacky—this helps it stick to the skewers.
- Divide the meat into equal portions. Take a handful of the lamb mixture and mold it firmly around a flat metal skewer, shaping it into a long, even log (kofta-style). Repeat with the remaining meat. Place assembled skewers into the fridge to set for 20 minutes.
- Prepare your grill for medium-high direct heat. Place the skewers directly over the hot charcoal. Let them sit undisturbed for a few minutes until they develop a deep, beautiful char on the bottom. Carefully turn the skewers to get that gorgeous color on all sides. Cook until the meat is firm and juices run clear.
- Slide the hot lamb kebab directly off the skewer and slide it straight into a warm tortilla. Top it off with plenty of pickled red onions, a drizzle of crema, a sprinkle of fresh cilantro, and a heavy squeeze of fresh lime juice.
