Main Course

Urfa Kebab

Name: Urfa Kebab
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 500 g ground lamb at least 20% fat; 1 pcs red bell pepper finely minced; 0.5 pcs yellow onion finely minced; 2 clove garlic minced; 1 tbsp red pepper paste; 1 tsp urfa biber; 0.5 tsp cumin ground; 1 tsp salt; 0.5 tsp black pepper freshly ground; 4 pcs flatbread; 2 pcs tomato sliced; 0.5 pcs red onion thinly sliced; 0.25 cup parsley chopped

Urfa kebab is a flavorful Turkish ground meat kebab known for its mild spice and rich taste. Made primarily from ground lamb or beef, it's often grilled on skewers and served with fresh vegetables and flatbread.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 537 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gground lamb, at least 20% fat
1 pcsred bell pepper, finely minced
0.5 pcsyellow onion, finely minced
2 clovegarlic, minced
1 tbspred pepper paste
1 tspurfa biber
0.5 tspcumin, ground
1 tspsalt
0.5 tspblack pepper, freshly ground

for serving

4 pcsflatbread
2 pcstomato, sliced
0.5 pcsred onion, thinly sliced
0.25 cupparsley, chopped

Equipment

grill · metal skewers · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the ground lamb, red bell pepper, yellow onion, garlic, red pepper paste, urfa biber, cumin, salt, and black pepper.
About 3 min
Cook’s note: Ensure the vegetables are very finely minced to help the mixture bind together and cook evenly.
2
Knead the mixture vigorously with your hands for at least 5-7 minutes until it becomes very cohesive and slightly sticky. This is crucial for the kebabs to hold their shape on the skewers.
About 7 min
Cook’s note: The kneading process develops the protein in the meat, similar to making a sausage, which helps prevent the kebabs from falling apart.
3
Divide the meat mixture into 8 equal portions. If using metal skewers, shape each portion firmly around a skewer, flattening it slightly to about 1.5-2 cm thick and ensuring it adheres well.
About 5 min
Cook’s note: Keep your hands slightly damp to prevent the meat from sticking while shaping.
4
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and ash-covered.
About 5 min
Cook’s note: For gas grills, preheat for about 10-15 minutes with the lid closed.
5
Place the skewered kebabs on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until nicely browned and cooked through.
About 15 min
Cook’s note: The internal temperature of lamb should reach 63°C (145°F) for medium-rare, or 71°C (160°F) for medium.
6
While the kebabs are grilling, lightly warm the flatbread on the grill for about 30 seconds per side, if desired.
About 2 min
Cook’s note: Warming the bread makes it more pliable and enhances its flavor.
7
Serve the Urfa kebabs immediately with warm flatbread, sliced tomato, thinly sliced red onion, and chopped parsley.
Cook’s note: A squeeze of lemon juice over the finished kebabs can add a bright, fresh note.

Per serving

Nutrition

52%Score

Calories: 536.6kcal
Protein: 27.9g
Carbs: 34.9g
Fat: 32.7g
Fibre: 3.9g
Sugar: 6.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cooked Urfa kebab in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan or microwave until warmed through, being careful not to overcook and dry out the meat.