Lamb Kebab with Za’atar, Labne & Herb Sauce

Recipe by Chef Fee | Healthy Flavors of the City Feature

Introduction

Bold. Herbaceous. Vibrant. This Lamb Kebab with Za’atar, Labne & Herb Sauce by Chef Fee is a flavor-packed journey through the Middle East—showcasing the beauty of balanced spices and fresh herbs without the need for added salt or sugar.

Perfectly seasoned lamb meets creamy labne, fresh tabbouleh salad, tangy pickled onions, and a spicy zhough sauce in a dish that’s as stunning as it is satisfying. Whether you’re planning a dinner party or just craving something bold and nourishing, this plate has it all.

Ingredients

Za’atar Spiced Lamb Kebab

• 1 lb ground lamb

• 2 tbsp za’atar seasoning

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• Salt-free seasoning, to taste

• Ground black pepper, to taste

Tabbouleh Salad

• 1 cup fresh parsley, finely chopped

• 1/2 cup diced tomatoes

• 1/4 cup red onion, finely chopped

• 1/4 cup cooked bulgur or quinoa

• 2 tbsp lemon juice

• 2 tbsp olive oil

• Salt-free seasoning and black pepper, to taste

Quick Pickled Onions

• 1 small red onion, thinly sliced

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 1 tsp maple syrup or honey

• Pinch of salt-free seasoning

Zhough Chili Herb Sauce

• 1 cup fresh cilantro

• 1/2 cup parsley

• 2 cloves garlic

• 1 green chili or jalapeño, seeded

• 2 tbsp lemon juice

• 1/4 cup olive oil

• 1/2 tsp ground cumin

• Salt-free seasoning and pepper, to taste

For Serving

• Labne or Greek yogurt

• Warm pita or flatbread

Instructions

1. Prepare the Lamb Kebab

In a large bowl, mix together ground lamb, za’atar, garlic, parsley, olive oil, cumin, smoked paprika, salt-free seasoning, and black pepper. Form into kebabs or patties.
Grill or pan-sear for 3–4 minutes per side until browned and cooked through. Set aside.

2. Make the Tabbouleh Salad

In a bowl, combine chopped parsley, diced tomatoes, red onion, and cooked bulgur or quinoa. Toss with lemon juice, olive oil, salt-free seasoning, and pepper. Chill until ready to serve.

3. Quick Pickled Onions

In a jar, mix vinegar, water, maple syrup or honey, and salt-free seasoning. Add sliced onions and let sit for at least 30 minutes (or make ahead for stronger flavor).

4. Blend the Zhough Sauce

In a food processor or blender, combine cilantro, parsley, garlic, green chili, lemon juice, olive oil, cumin, and seasonings. Blend until mostly smooth but still textured. Adjust spice level to your preference.

5. Assemble Your Plate

Spread labne (or Greek yogurt) onto a warm pita or plate. Top with lamb kebab, spoon on tabbouleh salad, pickled onions, and a generous drizzle of zhough sauce. Serve warm and enjoy the layers of flavor.

Why We Love It

This dish is everything we stand for at Food Jonezi—culturally inspired, salt-free, sugar-free, and full of flavor. It’s a bold reminder that eating well doesn’t mean giving up flavor—it means rediscovering it through herbs, spices, and real ingredients.

Check out the full recipe.

Experience It at Healthy Flavors of the City

Chef Fee will be serving this delicious lamb dish LIVE at Healthy Flavors of the City, a celebration of healthy, culturally inspired meals for the D.C. community.

🗓 March 29, 2025
🕙 10 AM – 2 PM
📍 Benning Stoddert Recreation Center
🎟️ Free & open to the public – Register now at foodjonezifriendz.org

Join us to explore bold, healthy recipes from amazing chefs like Chef Fee—and experience what flavor without limits really tastes like.

Show Us Your Plate!

Made this recipe at home? Tag @FoodJonezi and @chef_fee_dc and share your creation using #HealthyFlavorsDC and #FlavorWithoutLimits.