Entree: Türkiye – Kebap (Grilled lamb kebab)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground lamb (preferably shoulder, with some fat)
- 2 oz (57 g) lamb tail fat or extra ground lamb fat (optional for authenticity)
- 1 medium yellow onion, grated and excess juice squeezed out (about 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) finely chopped flat-leaf parsley (approx. 8 g)
- 1 tbsp (8 g) sweet paprika
- 1 tsp (2 g) crushed red pepper (pul biber) or red pepper flakes
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) water (helps bind the mixture)
- 2 tbsp (30 ml) olive oil, for brushing
- 4 metal skewers (or wooden skewers soaked 30 minutes)
- 4 small flatbreads or pieces of pide for serving
- 2 medium tomatoes, halved for grilling (about 10 oz / 280 g)
- 1 medium red onion, thinly sliced for sumac onions (about 5 oz / 140 g)
- 1 tsp (2 g) sumac (for onion garnish)
- Lemon wedges, to serve

Instructions

1. In a large bowl combine the ground lamb and optional tail fat. Add the grated onion (squeezed of excess liquid), minced garlic, chopped parsley, paprika, crushed red pepper, cumin, salt, pepper and 1 tbsp (15 ml) water.
2. Knead the mixture vigorously for 5–7 minutes until it becomes sticky and cohesive; cover and refrigerate at least 30 minutes to allow flavors to meld and the mixture to firm.
3. If using wooden skewers soak them; preheat a grill to high heat (charcoal preferred) or a heavy grill pan. Lightly oil the grill grates.
4. Divide the meat into 4 equal portions. With wet hands, press each portion onto a skewer to form a long, tapered sausage shape about 10–12 inches (25–30 cm) long and 1–1.5 inches (2.5–4 cm) thick.
5. Brush the kebaps lightly with 2 tbsp (30 ml) olive oil. Place skewers on the hot grill and cook 8–12 minutes, turning every 2–3 minutes so they brown evenly and are cooked through but still juicy (internal temp ~160°F / 71°C). During the last 4 minutes, grill the halved tomatoes cut-side down until softened and charred.
6. While kebaps cook, toss the thinly sliced red onion with 1 tsp (2 g) sumac and a squeeze of lemon; set aside for serving.
7. Remove kebaps from skewers and serve immediately with warm flatbread or pide, grilled tomatoes, sumac onions and lemon wedges. Squeeze lemon over kebap before eating.