Entree: Turkey – Gaziantep – Keme Kebabı (Charred skewered minced lamb kebab seasoned with aromatic Gaziantep spices)
Serving Size: 4
Approximate Time
Prep
35 min
Cook
15 min
Additional
30 min
Total
1 hr 10 min
Ingredients
- 1.5 lb (680 g) ground lamb, preferably 18–20% fat
- 2 oz (55 g) lamb tail fat or unsalted butter, finely chopped (optional but traditional)
- 1 small onion, about 3 oz (85 g), finely grated and excess liquid squeezed out
- 2 cloves garlic, about 0.4 oz (10 g), minced
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground sumac
- 1 tsp (2 g) Urfa biber or Aleppo pepper (or 1 tsp (2 g) mild chili flakes)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) finely chopped flat-leaf parsley
- 1 tbsp (15 ml) olive oil for brushing
- 8 metal skewers or 10 soaked wooden skewers
- 4 flatbreads (lavash or pita) for serving
- 4 medium tomatoes for grilling
- 4 green peppers for grilling
- Lemon wedges and extra chopped parsley for garnish
Instructions
1. In a large bowl combine ground lamb, chopped tail fat or butter, grated onion, minced garlic, salt, cumin, sumac, Urfa biber, black pepper, and chopped parsley. Mix by hand until uniformly combined and slightly sticky, about 2–3 minutes.
2. Cover the bowl and refrigerate the mixture for at least 30 minutes to let flavors meld and make it easier to form on skewers.
3. Divide the meat mixture into 4 equal portions. With wet hands, shape each portion onto 2 skewers side-by-side to form long, flat kebabs about 8–10 inches (20–25 cm) long and 1 inch (2.5 cm) thick. Repeat for remaining portions.
4. Preheat a grill or heavy cast-iron pan to high heat. Brush kebabs lightly with olive oil. Grill kebabs over direct heat, turning every 2–3 minutes, until charred on the outside and cooked through, about 8–10 minutes total depending on thickness.
5. Cut tomatoes in half and grill until blistered, and char the peppers alongside the kebabs until softened and blackened in spots.
6. Remove kebabs from skewers and rest on a plate for 2 minutes. Serve on warmed flatbread with grilled tomatoes and peppers, lemon wedges, extra chopped parsley, and a dusting of sumac if desired.
