Photograph of the finished Urfa kebab

Middle East · Kebab cừu Urfa không cay

Urfa kebab

40 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Pork fat Pork fat 120 g
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 32 g
  • Photograph of Sumac powder Sumac powder 16 g
  • Photograph of Pita bread Pita bread 4
  • Photograph of Tomato Tomato 4
  • Photograph of Black pepper Black pepper 12 g

Method

  1. 1 Chop the lamb meat twice with a knife along with the fat in a ratio of eight parts meat to two parts fat.
  2. 2 Squeeze out the juice from the minced onion and mix it with the meat along with pepper and salt; absolutely no chili peppers should be added — this is the distinguishing feature between Urfa and spicy Adana.
  3. 3 Stuff the meat mixture for 10 minutes, then refrigerate for 4 hours to allow the meat to bind tightly around the skewers.
  4. 4 Press the meat into long strips around a flat skewer using your cold, wet hands.
  5. 5 Grill over charcoal for 4 minutes on each side, sprinkle with sumac, then wrap the pita bread with grilled tomatoes.

With an appliance

  • Oven 40 min

    Replace step 5: Place the lamb on the middle rack of the oven at 230 degrees for 8 minutes, turning it once at minute 4 and placing a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.

Start cooking