Recipes & Tips

New Zealand Grass-fed Lamb Lula Kebabs Recipe

  • Servings: 4
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes

Perfectly seasoned New Zealand grass-fed lamb shines in this lula kebabs recipe from Anna Voloshyna Cooks. Easy to prepare, just pair these kebabs with herby bulgur and a simple veggie salad and this will be one of your go-to dinners for grilling season! 


  • 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
  • 1 small onion, finely minced
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Neutral oil
  • Bamboo skewers

To Serve:

  • Bulgar with fresh herbs
  • Salad of seasonal vegetables
  • Pickled red onions


  • 1. Soak bamboo skewers in water for 30 minutes.
  • 2. Line a baking sheet with aluminum foil.
  • 3. In a medium bowl, mix together all ingredients.
  • 4. Gently squeeze meat around bamboo skewers to form log-shaped kebabs, each about 8-inches long.
  • 5. Arrange kebabs on foil-lined baking sheet. Cover with plastic wrap and refrigerate for 1 hour to let flavors meld and firm up meat.
  • 6. Once firm, lightly brush kebabs with neutral oil and grill for about 8 minutes, or until beautifully golden brown and cooked through. Tip: rotate kebabs halfway through the grilling process for an even cook.
  • 7. Serve with bulgur, a salad of fresh seasonal vegetables, and pickled onion on the side.
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