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!
Ingredients
KEBABS
- 1 tbsp. aleppo pepper (substitute urfa pepper)
- 1/2 tbsp. ground sumac
- 1/2 tbsp. ground cumin
- 1/2 tsp. ground Himalayan pink 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
- 2 tbsp. canola oil, or as needed for BBQ grates, 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 pink 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 (tomatoes will take less time).
- Remove the naan bread but leave the tomatoes on for a couple more minutes. Serve with sliced onion, parsley and yogurt sauce.