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Turkish Kebabs
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5 from 3 votes

Turkish Kebabs

It's such a delicious change from the usual BBQ fare. These Turkish Kebabs are easy to make and the flavor is absolutely incredible!
Prep Time15 minutes
Cook Time14 minutes
Passive Time2 hours
Total Time2 hours 29 minutes
Servings: 4 kebabs
Author: Francine Lizotte
Course: BBQ - Grilling, Main Course
Cuisine: Mediterranean, Turkish
Keyword Backyard Party, Comfort Food, Dairy Free, Gluten Free, Holidays & Events, Kids Recipes, Lamb, Light Meal, Low Sodium, Summer Food, Tailgating

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

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.