How To Make Turkish Urfa Kebab

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point, while canola oil is cost-effective.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and higher in protein, while sour cream is often cheaper.

pita bread

🥗Healthier: whole grain pita

💰Cheaper: flatbread

Whole grain pita offers more fiber, while flatbread is often less expensive.

Mince 1 kilo of lamb meat (shoulder) with an 80% meat to 20% fat ratio.

Slice one brown onion in half and set aside one half for the recipe.

Chop about one handful of fresh parsley and set aside.

Combine the minced lamb, half the onion, parsley, 3 crushed garlic cloves, 1 tablespoon of salt, 1/2 teaspoon of ground cumin, 1/2 teaspoon of black pepper, and 1 teaspoon of Urfa chili pepper flakes in a bowl.

Mix all ingredients together by hand until well combined, forming a large mixture.

Cover the mixture and refrigerate for about 30 minutes to keep it cold.

Wet your hands with warm water and take about three-quarters of a handful of the meat mixture.

Shape the meat into a ball and then into a cylinder shape.

Skewer the meat onto a long metal skewer, pressing it down to secure it.

Repeat the process for the remaining mixture until all skewers are formed.

Preheat the grill and place the skewers on it, turning them every 30 seconds for even cooking.

Cook for a total of 4 to 5 minutes, flipping every 30 seconds until cooked through and browned.

Let the skewers rest after cooking before serving.

To serve, push the meat off the skewer from the top down.

Cooking Techniques

Equipment Needed

Spice Level:

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