Turkish URFA Kebab Recipe Eid Special by Aqsa's Cuisine, Kebab Recipe, Turkish 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.

Take a medium-sized onion weighing about 125 grams and cut it into large pieces.

Take a medium-sized red bell pepper and cut it into large pieces.

Take 0.5 cup of chopped vegetables.

Put all the chopped vegetables into a chopper and chop them, keeping them slightly coarse.

Squeeze out all the water from the chopped vegetables; this step is crucial to prevent problems while making kebabs.

Discard the water extracted from the vegetables.

Take 500 grams of minced meat, using 200 grams of lamb and 300 grams of beef, and chop it in a chopper.

Add 1 teaspoon of salt to the minced meat.

Add 1 teaspoon of cumin powder, 0.5 teaspoon of black pepper powder, and 0.5 tablespoon of crushed red chili to the minced meat.

Add 1 tablespoon of fresh minced garlic and the chopped vegetables to the minced meat.

Mix everything well to ensure a good consistency for the kebabs.

Cover the minced mixture and refrigerate it for 30 minutes to cool down before shaping the kebabs.

Wet your hands with water and take a portion of the minced mixture to shape it into a kebab on a skewer.

Use a flat, wide skewer for the kebabs and shape the mixture according to your preference.

Seal the ends of the kebab by pressing them with your hands.

Wet your hands again and make marks on the kebab using your fingers and thumb.

Ensure that the minced meat contains 70-75% meat and 20-25% fat for the best results.

Repeat the shaping process until all kebabs are formed; larger kebabs will yield about four, while medium-sized ones will yield about six.

Take a large old pan and cover it with aluminum foil to prevent burning.

Place the covered pan on the stove and set the flame to medium-high.

Once the pan is preheated, place the kebabs one by one in the pan and cover it immediately.

After 5 minutes, uncover the pan and flip the kebabs to cook the other side.

Cover the kebabs again and repeat the flipping process every 5 minutes for a total cooking time of 15-20 minutes.

Keep the flame at medium-high and do not brush the kebabs with oil, as the minced meat contains enough fat.

Ensure the kebabs are cooked without overcooking to keep them juicy and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens