Turkish Kebab
Enjoy these juicy, perfectly spiced ground meat kebabs grilled to smoky perfection and served with warm flatbread.
Ingredients
- •1 lb ground lamb or beef (500g)
- •1 small yellow onion, finely grated and excess liquid squeezed out
- •2 cloves garlic, minced
- •1 red bell pepper, very finely minced
- •2 tablespoons fresh parsley, finely chopped
- •1 teaspoon ground cumin
- •1 teaspoon ground paprika
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon red pepper flakes
- •1 tablespoon olive oil
Instructions
- 1
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, minced red bell pepper, and fresh parsley.
- 2
Add the cumin, paprika, salt, black pepper, and red pepper flakes to the meat mixture.
- 3
Knead the mixture thoroughly with your hands for about 5 minutes until it becomes sticky and well-blended.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture.
- 5
Divide the meat mixture into 4 equal portions and mold each portion firmly around metal skewers in an elongated shape.
- 6
Preheat a grill or grill pan over medium-high heat and lightly brush with olive oil.
- 7
Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally, until browned on all sides and cooked through.
- 8
Remove from the heat, let rest for a few minutes, and serve warm with flatbread and grilled vegetables.
💡 Chef tips
- Squeeze as much liquid out of the grated onion as possible so the meat mixture stays firm on the skewers.
- If using wooden skewers, soak them in water for 30 minutes before shaping the meat to prevent burning.
- You can shape the kebabs ahead of time and keep them covered in the refrigerator for up to 4 hours before grilling.
✅ How it should turn out
The finished kebabs should have a deeply browned, slightly charred exterior with a juicy, tender, and intensely spiced interior.