Spicy Grilled Lamb Kebab
A traditional Turkish grilled kebab dish made with richly spiced minced lamb, expertly skewered and grilled over open flames to perfection. This recipe delivers a succulent and flavorful experience with a delightful kick.
Nutrition per serving
Ingredients
Meat(1)
- Lamb mince (20% fat)- 500 gPreferably lamb shoulder or leg, minced.
Fat(1)
- Lamb tail fat- 50 gFinely diced or grated, for extra juiciness and flavor. Optional if mince is already fatty.
Vegetable(2)
- Onion- 150 g1 medium, finely grated or minced.
- Garlic- 10 g2-3 cloves, minced.
Spice(5)
- Red pepper flakes (Pul Biber)- 5 gOr Aleppo pepper, for a mild to medium heat.
- Ground cumin- 5 g
- Ground coriander- 5 g
- Sweet paprika- 5 g
- Black pepper- 2 gFreshly ground, to taste.
Condiment(1)
- Salt- 5 gTo taste.
Herb(1)
- Fresh parsley- 15 gFinely chopped, for garnish.
Oil(1)
- Olive oil- 15 mlFor brushing the grill or kebabs.
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Unlock AI featuresInstructions
Prepare the Kebab Mixture
In a large mixing bowl, combine the 500 g lamb mince and 50 g finely diced lamb tail fat (if using). Add the 150 g grated onion (squeeze out excess liquid), 10 g minced garlic, 5 g red pepper flakes, 5 g ground cumin, 5 g ground coriander, 5 g sweet paprika, 5 g salt, and 2 g black pepper.
Squeezing excess liquid from the onion prevents the kebabs from becoming watery and helps them bind better.
Mix and Chill
Using your hands, thoroughly mix all the ingredients until well combined and the mixture becomes slightly sticky and cohesive. This usually takes about 5-7 minutes of kneading. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld and the mixture to firm up, making it easier to skewer.
The kneading process is crucial for developing the texture of the kebab, ensuring it holds together on the skewer.
Form the Kebabs
If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning. Divide the chilled lamb mixture into 4 equal portions. Take one portion and firmly mold it around a skewer, shaping it into an elongated cylinder, about 2-3 cm thick and 15-20 cm long. Ensure the meat is evenly distributed and tightly pressed onto the skewer to prevent it from falling off during grilling. Repeat with the remaining mixture.
Wet your hands slightly before handling the meat mixture to prevent sticking.
Preheat Grill
Preheat your grill (charcoal, gas, or grill pan) to medium-high heat. Lightly brush the grill grates with 15 ml olive oil to prevent sticking.
A well-oiled, hot grill ensures a good sear and prevents the kebabs from sticking.
Grill the Kebabs
Place the formed kebabs on the preheated grill. Grill for 12-15 minutes, turning them every 3-4 minutes, until they are beautifully browned on all sides and cooked through. The internal temperature should reach 71°C (160°F).
Avoid overcooking to keep the lamb juicy. A meat thermometer is helpful for checking doneness.
Rest and Serve
Once cooked, remove the kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a more tender and flavorful kebab. Garnish with 15 g freshly chopped parsley.
Serve immediately with warm flatbread, a fresh salad, or a cooling yogurt sauce.
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