Turkish Kebabs
When summer arrives, my priorities change. Instead of being inside, cooking and working, I do the same while being outside. My “outdoor” desk is the patio table, taking my laptop outside along with all the stuff I need to work with and I like to use the BBQ in lieu of the oven. Why suffer inside with the heat while we can use the “barbie” outside.
I really enjoy grilled foods and the flavor that it gives them. From casual to upscale, there are so many dishes to grill like Hot Dogs & Hamburgers, Fish Tacos, Rotisserie Chicken and BBQ Pork Ribs to Grilled Tuna Steaks, Caribbean Jerk BBQ Pork Chops, Tarragon Limoncello Halibut, Creole Shrimp & Andouille Skewers, BBQ Beef Shish Kebabs, etc.
Talking about kebabs (skewers), I have a few amazing recipes like my Arabian Chicken Kebabs, Shawarma Chicken Kebabs, Cajun Seafood Skewers, Greek Ouzo Pork Kebabs, Hawaiian Teriyaki Pork Kebabs, and many more including this featured one… my Turkish Kebabs!
Made with ground lamb and seasoned with a beautiful spice blend and a hint of mint, this is such an incredible recipe to serve this summer! I like to pair this tasty dish with tomatoes that I grill on the barbecue, some Flatbread along with sliced onions. I also make a lovely yogurt sauce for these Turkish Kebabs. It brings some freshness to this hearty meal.
Of course we all have our favorite summer grilled foods but it’s a nice delicious change to try these Turkish Kebabs! It’s easy to make and the flavor is simply incredible! It’s a mouthwatering summer food that I’m positive you’ll be quite pleased with…
Bon Appétit
Check out these other great barbecue & grilling recipes…
– Pacific Coast Salmon on the BBQ
– Chicken Gyros
– North African Merguez
– Tomates à la Provençale (Tomatoes Provencal)
– Italian Burgers with Tomato Slaw
– Tex-Mex Potatoes
and for even more barbecue recipes, click on this link… Recipe Category • BBQ & Grilling
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Turkish Kebabs
Hover to scale
Ingredients
KEBABS
- 1 tbsp. aleppo pepper (substitute urfa pepper)
- 1/2 tbsp. ground sumac
- 1/2 tbsp. ground cumin
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 lb. (500g) ground lamb
- 1/3 cup white onions, finely chopped
- 1 tbsp. fresh mint, chopped tips & tricks
YOGURT SAUCE
- 1/2 cup plain yogurt
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. fresh mint, chopped
- 1/2 tsp. ground cumin
- 1 small pinch ground Himalayan sea salt
- freshly ground black pepper, to taste
SIDES
- 1/4 red onion, sliced (Lyonnaise cut) tips & tricks
- 8 large cherry tomatoes, washed (4 per serving)
- 2-4 naan bread see Recipe
- 1 small handful parsley sprigs tips & tricks
Directions
KEBABS
- In a small bowl, combine aleppo pepper, sumac, cumin, salt and pepper; whisk to blend and set aside.
- In a large bowl, add lamb and onion; mix well. Add spice blend and mint; blend all the ingredients before forming 4 equal sized balls. Roll each ball into a cylinder shape of about 8-inches long.
- Gently slide a skewer through the middle; tighten meat around the skewer. Place on a baking sheet while doing the others. Transfer to the refrigerator for 2 hours. Meanwhile, make the yogurt sauce.
- Brush the barbecue grates with oil and preheat to 500ºF.
- Add the kebabs, close the lid and rotate every couple minutes, until evenly browned and slightly charred; cook for about 7-8 minutes.
- Remove from the BBQ and let them rest while grilling the sides.
YOGURT SAUCE
- While the meat is chilling, make the sauce by combining all the ingredients. Whisk well, cover and chill until ready to serve.
SIDES
- About 15 minutes before taking the kebabs out of the fridge, soak onion slices in very cold water for 12 to 15 minutes to remove the raw taste.
- Thread the tomatoes on a skewer and take the naan bread out ready for the barbecue.
- Place the flatbread and tomatoes on the barbecue, grill for 1 ½ to 2 minutes before flipping the bread and rotating the tomato skewer; cook for another 1 ½ to 2 minutes.
- Remove the naan bread but leave the tomatoes on for a couple more minutes. Serve with sliced red onion, parsley and yogurt sauce.
Don't forget to rate and comment on this recipe!
