Urfa Kebap

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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

💡 Pro 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving