Urfa Kebab

Name: Urfa Kebab
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 800g Lamb Shoulder, very finely minced; 200g Lamb Tail Fat, or lamb fat, very finely minced; 1 1/2 tbsp Urfa Pepper Flakes, isot; 2 tsp Sea Salt, fine; 1 tsp Pepper (Black), freshly ground; 2 tbsp Water, cold, optional, for binding; 4 Turkish Flatbreads, lavaş or pide; 3 medium Tomatoes; 6 Turkish Green Peppers, sivri biber or similar mild green chilies; 2 tbsp Butter, melted, for brushing bread; 2 medium Red Onions, thinly sliced; 1 bunch of Flat-Leaf Parsley, roughly chopped; 1 tbsp Ground Sumac; 1 tbsp Lemon Juice; 1 tbsp Olive Oil; 1/2 tsp Sea Salt, fine; 1 Lemon, cut into wedges

Urfa Kebab is a rustic, deeply flavored Turkish kebab made from minced lamb and tail fat, seasoned with smoky Urfa pepper and charred to develop a beautiful crust. Serve it piled onto warm flatbread with blistered tomatoes and peppers, a tangy sumac onion salad, fresh parsley, and a bright squeeze of lemon for a comforting, vibrant meal.

Urfa Kebab is a rustic, deeply flavored Turkish kebab made from minced lamb and tail fat, seasoned with smoky Urfa pepper and char... Show more

Traditional Turkish Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

1 hr

Price

2,96 €

Calories

1150 kcal

nutritious

meal prep

high protein

low carb

Method

Prep the vegetables

Rinse the Tomatoes, Turkish Green Peppers, and Flat-Leaf Parsley, then pat them dry. Peel the Red Onion and slice it very thinly, halve the tomatoes, and make a shallow slit lengthwise in each pepper so they char evenly on the grill.

Mix the kebab

In a large bowl, combine the Lamb Shoulder, Lamb Tail Fat, Urfa Pepper Flakes, Sea Salt, and Pepper (Black). Work the mixture with your hands for 3-5 minutes until it turns sticky, evenly seasoned, and a little glossy, adding the Cold Water a spoonful at a time only if the mixture feels too dry to hold together.

Chill the mixture

Cover the bowl and chill the meat for 30 minutes so the fat firms up and the kebabs are easier to shape and grill.

Toss the salad

Put the onion and parsley in a bowl with the Ground Sumac, Lemon Juice, Olive Oil, and a pinch of salt. Toss well, then let it sit for 10 minutes so the onion softens and the flavors come together.

Heat the grill

Heat the grill over medium-high for 8 minutes until it is properly hot and ready to sear the kebabs right away.

Grill the kebabs

Divide the chilled meat into 4 equal portions, then shape each one into a long, flat kebab about 2 cm thick. Lay them on the hot grill and cook for 4 minutes on the first side. Flip once, add the tomatoes and peppers to the grill, and cook for 4 minutes more, turning the vegetables as needed, until the kebabs are deeply browned and cooked through and the vegetables are blistered and softened.

Warm and assemble

Warm the Turkish Flatbread on the grill for 30 seconds per side just until soft, then brush it with the melted Butter. Arrange the kebabs on the bread, tuck in the grilled tomatoes and peppers, spoon over the onion-parsley salad, and finish with Lemon wedges for squeezing over everything.