Turkish Kebabs Recipe
Turkish Kebabs
Flavors of Turkey
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

Originally from the city of Adana in the southeastern part of the country, these spiced ground meat kebabs are very popular in Turkey. Traditionally presented on a big platter lined with mint, dill, arugula and onions, they are a delicious treat.

If you don't have a barbecue, broil the kebabs in the oven, placing the rack at the 3/4 position in the oven instead of directly under the heat. Place a pan under the kebabs to collect the cooking juices.

For 4 servings

- 200 g (7 oz.) ground lamb shoulder
- 200 g (7 oz.) lean ground beef
- a few sprigs of parsley
- 2 onions, finely chopped
- 2 cloves of garlic, peeled and crushed
- 1/2 tsp. cumin
- 1/2 tsp. cinnamon
- 1 Tbsp. vegetable oil
- salt and pepper
  1. Combine the ground lamb and beef.
  2. Wash the parsley, remove the stems and chop the leaves.
  3. Place the meat in a bowl. Add the parsley, onion, garlic, spices, salt and pepper.
  4. Mix well with your hands until well-combined.
  5. Divide the mixture into 8 portions.
  6. Oil 4 skewers. Form two cigar-shaped portions around each skewer - for a tapas version, use 8 skewers.
  7. Place the kebabs over the coals and cook for approximately 3 minutes on each side.
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