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Urfa Kebap
Urfa Kebab is a mild, yet flavorful lamb kebab originating from the southeastern region of Turkey, characterized by the smoky and slightly sweet notes of Urfa pepper. Unlike its spicier counterpart, Adana Kebab, Urfa Kebab offers a gentler heat profile, making it a popular choice for a wider audience.
🧂 Ingredienser
- 600 g Ground lamb(Choose lamb with at least 20% fat content for best results. If using leaner ground lamb, the added tail fat is crucial.)
- 100 g Lamb tail fat(Finely minced or ground. This is essential for moisture and flavor. If unavailable, substitute with beef suet or high-quality beef fat.)
- 2 tbsp Urfa pepper flakes(These are dried, mildly spiced Turkish chili flakes with a smoky, raisin-like flavor. Adjust to your spice preference.)
- 1 medium Yellow onion(Finely grated and squeezed dry of excess liquid. This adds moisture and a subtle sharpness.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, optional.)
- 0.5 cup Fresh parsley(Finely chopped, for garnish. Optional.)
- 1 medium Red onion(Thinly sliced, for serving. Optional.)
👨🍳 Fremgangsmåte
- 1
Prepare the aromatics: Finely grate the yellow onion and squeeze out as much liquid as possible using your hands or a fine-mesh sieve. Discard the liquid. Finely chop the fresh parsley and set aside for garnish.
⏱️ 5 minutes - 2
Combine the meat mixture: In a large bowl, combine the ground lamb, finely minced lamb tail fat, Urfa pepper flakes, squeezed grated onion, salt, and black pepper (if using).
⏱️ 5 minutes - 3
Knead the mixture: This is a crucial step for binding the kebab. Using your hands, knead the mixture vigorously for at least 10-15 minutes. The goal is to break down the proteins and create a sticky, cohesive paste that will hold its shape. The mixture should feel pliable and slightly elastic.
⏱️ 15 minutes - 4
Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 15-20 minutes. This allows the flavors to meld and makes the mixture easier to handle.
⏱️ 20 minutes - 5
Shape the kebabs: Lightly wet your hands with cold water to prevent sticking. Divide the meat mixture into 4 equal portions. Take one portion and flatten it in your palm. Press and mold it firmly around a flat metal skewer (or a sturdy wooden skewer soaked in water), forming a long, even sausage shape about 1-1.5 inches thick. Ensure the meat is well-adhered to the skewer. Repeat with the remaining portions.
⏱️ 10 minutes - 6
Preheat the grill: Prepare your grill for medium-high heat. If using a charcoal grill, aim for coals that are glowing red with a light ash coating. If using a gas grill, preheat to approximately 200-230°C (400-450°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- 7
Grill the kebabs: Place the skewered kebabs onto the preheated grill. Cook for approximately 5-6 minutes per side, turning occasionally, until the kebabs are nicely browned and cooked through. The internal temperature should reach at least 71°C (160°F). Look for a slight char on the surface and ensure the meat is no longer pink inside.
⏱️ 10-12 minutes - 8
Rest and serve: Carefully remove the kebabs from the skewers onto a platter. Let them rest for a couple of minutes. Serve hot, accompanied by thinly sliced red onion, fresh parsley, and traditional Turkish flatbread (like lavash or pide) or grilled vegetables.
⏱️ 2 minutes
💡 Profesjonelle tips
- ✓The quality of the Urfa pepper flakes significantly impacts the flavor. Look for fresh, vibrant flakes.
- ✓Don't skip the kneading step; it's essential for the kebab's texture and ability to hold its shape.
- ✓Ensure the lamb mixture is well-chilled before shaping to make it less sticky and easier to work with.
- ✓Urfa Kebab is intentionally milder than Adana Kebab, focusing on smoky sweetness rather than intense heat.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For a spicier version, add a pinch of red pepper flakes or a small amount of finely minced fresh chili to the meat mixture.
- Experiment with different fat ratios; a higher fat content will result in a juicier kebab.
- Add a teaspoon of cumin or sumac to the meat mixture for an extra layer of flavor.