Description
A spicy and juicy Turkish kebab made with ground lamb, seasoned and grilled to perfection, served on lavash with sumac onions and grilled vegetables.
Ingredients
Scale
- 700g (1.5 lb) ground lamb, 20–25% fat
- 1 tablespoon melted butter or lamb fat
- ½ small red onion, very finely grated
- 3 cloves garlic, finely grated
- 1½ tablespoons pul biber (Aleppo pepper)
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- 1½ teaspoons fine salt
- Large handful flat-leaf parsley, very finely chopped
- 1 tablespoon Turkish red pepper paste (optional)
- 2 large red onions, halved and very thinly sliced
- 1½ tablespoons sumac
- ½ teaspoon salt
- Juice of ½ lemon
- Small handful flat-leaf parsley, roughly chopped
- 4 sheets thin lavash bread
- 4 medium tomatoes, halved
- 4 sivri biber or Anaheim peppers
- Extra sumac and parsley for garnish
- Plain yogurt or labneh for serving
Instructions
- Grate and squeeze the onion.
- Combine the meat mixture.
- Knead until sticky — the critical step.
- Chill for at least 2 hours.
- Make the sumac onions.
- Shape onto skewers.
- Grill over high heat — manage the flare-ups.
- Grill the accompaniments and warm the lavash.
- Rest 5 minutes and serve.
Notes
Using wide flat skewers is essential to prevent the meat from slipping off during grilling. Knead the meat mixture thoroughly to ensure it holds together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 skewer
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg