Urfa Kebab

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Hailing from the southeastern city of Şanlıurfa, Urfa Kebab is a mild, hand-minced lamb kebab seasoned with fragrant but gentle Urfa pepper flakes. Unlike its fiery cousin from Adana, this version leans smoky and earthy, served on warm flatbread with charred tomatoes, peppers, and a sharp sumac-onion salad.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 34 gFat
• 12 gSaturated Fat
• 30 gCarbs
• 5 gFiber
• 7 gSugar
• 30 gProtein
• 720 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 38 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the kebab mixture

• 1 lb (450 g) ground lamb, preferably hand-minced twice
• 2 oz (55 g) finely chopped tail fat or extra-fat ground lamb
• 1 small onion, grated and squeezed dry
• 2 cloves garlic, minced
• 1 1/2 tsp Urfa biber or Aleppo pepper flakes
• 1 tsp ground cumin
• 1 tsp fine sea salt
• 1/4 cup finely chopped flat-leaf parsley

For the onion-sumac salad

• 1 medium red onion, very thinly sliced
• 2 tsp sumac
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice
• Pinch of salt

For grilling and serving

• 4 pieces of flatbread or pita
• 4 Roma tomatoes, halved
• 4 green Turkish or Anaheim peppers
• 2 tbsp olive oil
• Lemon wedges and extra parsley for garnish

Directions

1. In a large bowl, combine the ground lamb, tail fat, grated onion, garlic, Urfa biber, cumin, salt, and parsley. Knead with your hands for 3 to 4 minutes until the mixture becomes tacky and holds together when pressed.
2. Cover and refrigerate the meat mixture for at least 1 hour (or up to overnight) to let the flavors meld and the fat firm up, which helps it stay on the skewer.
3. While the meat rests, prepare the salad: toss the sliced red onion with sumac, pomegranate molasses, lemon juice, and a pinch of salt. Massage gently and set aside for 15 minutes.
4. Divide the chilled meat mixture into 4 equal portions. Press each portion firmly onto a wide flat metal skewer, forming an oblong shape about 6 inches long and 1 inch thick, smoothing the surface with wet fingers.
5. Prepare a hot grill (about 450°F) or a grill pan brushed with oil. Grill the tomatoes and peppers first, cut-side down, for 2 to 3 minutes until charred and softened; set aside. Place the skewers on the grill and cook 3 to 4 minutes per side, turning carefully so the meat does not fall off, until lightly charred on the outside and just cooked through.
6. Lightly warm the flatbread on the grill for 20 seconds per side. Place each skewer on a piece of bread and slide the meat off with a piece of flatbread or knife. Top with grilled tomatoes and peppers.
7. Serve immediately with the sumac-onion salad on the side, lemon wedges, and extra parsley.

Cook’s Notes

• Authentic Urfa Kebab is traditionally made with hand-minced lamb shoulder and tail fat for maximum juiciness; ask your butcher to grind it twice if using a machine.
• Do not substitute hot chili flakes for Urfa biber; the dish is defined by its mild, smoky tang, not by heat. If you cannot find Urfa biber, Aleppo pepper is the closest match.
• Wet your hands when shaping the meat onto the skewers to prevent sticking, and press firmly so the kebab is compact enough to stay together over the fire.
• If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
• For an even more traditional presentation, serve the meat over a smear of smoky charred eggplant puree alongside the bread.

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