Entree: Turkey – Southeastern Anatolia – Urfa Kebabı (Charred long skewered ground lamb seasoned with Urfa-style spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) ground lamb, about 20% fat
- 4 oz (115 g) lamb tail fat or beef suet, finely chopped (optional, for juiciness)
- 1 medium onion, about 6 oz (170 g), finely grated and squeezed dry
- 2 tbsp (30 ml) cold water
- 1 tbsp (7 g) Urfa pepper or Aleppo pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1.5 tsp (8 g) fine sea salt
- 2 tbsp (8 g) finely chopped fresh parsley
- 2 tbsp (30 ml) olive oil, for brushing
- 8 metal or soaked wooden skewers
- 1 large red onion, thinly sliced, tossed with 1 tsp (5 g) sumac for serving
- Lemon wedges for serving
- Warm lavash or flatbreads for serving

Instructions

1. Combine the ground lamb, chopped fat (if using), grated onion (squeezed dry), Urfa pepper, cumin, black pepper, salt, parsley, and cold water in a bowl; mix thoroughly by hand until the mixture becomes sticky and cohesive, about 5–7 minutes.
2. Divide the mixture into 8 equal portions; shape each portion into a long, flat sausage around a skewer, pressing firmly to eliminate air pockets.
3. Refrigerate skewers covered for 30–60 minutes to firm up, which helps them stay on the skewer during cooking.
4. Preheat a grill or cast-iron grill pan to high heat. Brush the kebabs lightly with olive oil.
5. Grill the kebabs, turning occasionally, until well charred outside and cooked through, about 8–10 minutes total (internal temperature around 160°F / 71°C), pressing gently to encourage even contact with the grill.
6. Remove from heat and rest 3 minutes. Serve on warm flatbread with sumac-dressed onions, lemon wedges, and extra Urfa pepper at the table.