This Turkish Kebab recipe blends tender lamb meat, aromatics, and a handful of warm spices to bring a beloved street food straight to your home.
In complete honesty, I’m not the best griller. It’s just not my forte! That said, I do know how to make Turkish kebab on the grill, and I can do it fairly well. Maybe it’s from years of watching others do it for so long and learning that the key is to not get distracted: When you pay enough attention, the meat gets the right amount of char without overcooking it. As a result, the grilling process imparts an unmistakably smoky and delicious flavor.
I’ve been lucky enough to try all different kinds of kebab over the years. I love the spicy Adana kebab, which is made with hot pepper and a ton of garlic. I’m also a loyal devotee of döner kebab that’s grilled on a vertical, rotating spit. As far as late-night eats go, there’s nothing better than succulent kebab with sumac marinated onions and a side of hot pickled peppers.
This Turkish kebab recipe in particular is perfect for family dinners and laidback barbecues. The marinade is simple to prepare and the skewered lamb meat cooks fairly fast. Plus, the ingredients are pretty flexible and you can easily swap out lamb for chicken or beef depending on your preferences. Though, if you ask me, nothing beats lamb!
Is Turkish Kebab Healthy?
This Turkish kebab recipe is a wonderful low-carb meal, making it a good option for the keto and carb-conscious. Lamb is a good source of protein and iron, but it also contains a fair amount of saturated fat, so it’s best enjoyed in moderation.
There are a few adjustments you can make depending on your specific dietary preferences. For instance, if you prefer leaner meats, you can opt for ground chicken or turkey. If you’re looking to boost the veggie content, you can add in some zucchini, bell peppers, and mushrooms or even make veggie skewers on the side. Lastly, to make this recipe totally gluten-free, simply use gluten-free breadcrumbs.
Are There Different Types of Kebabs?
Turkish kebabs are made with ground meat and spices that are formed into elongated patties on skewers and then grilled. Shish kabobs on the other hand, often use larger chunks of meat. There are also spicy Adana kebabs, mild Urfa kebabs, flavorful seekh kebabs from India, or tender kofta kebabs that are enjoyed all over the Middle East and North Africa.
FAQs & Tips
You can store leftover Turkish kebab in an airtight container in the fridge for up to 4 days. You can also store in a freezer-safe container in your freezer for up to 6 months. To reheat the kebab in the oven, remove the kebab meat from the skewer. Wrap the meat in foil, place them on a baking sheet, and add a splash of water. Cook in the oven at 400 degrees F until warm, about 8 to 10 minutes, or until the internal temperature reaches 165 degrees F. If frozen, you should make sure to thaw in the fridge overnight before reheating.
The main difference between the two lies in how the meat is cooked and served. Kebabs are grilled on horizontal skewers, while gyros are cooked on a vertical rotisserie, similar to the döner kebab. In this case, the kebab is Turkish and the gyro is Greek.
The term means “roasted meat” or “grilled meat” and the spelling differs depending on where you are. In the UK, it’s kebab. In the US, it’s usually kabob, but I’ve seen kebab used a lot more often lately. In Turkey, it’s kebap. In Kashmir, it’s kabab. Overall, it’s region-dependent.
Serving Suggestions
There are a ton of sides that pair deliciously with this recipe, like Rice Pilaf. Kebab is also commonly served with fries and I support this pairing with my whole heart. Meat and potatoes, Turkish lamb kebab and fries — what’s not to love? I adore this easy recipe for yummy Garlic Fries, and these Homemade Air-Fryer French Fries are a great side as well. If you’re trying to keep it lower-carb, don’t fret — Zucchini Fries and Grilled Eggplant are both good options.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
- 1 1/4 pounds ground lamb
- 1/2 cup onion grated
- 3 cloves garlic minced
- 3/4 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 3 tablespoons freshly chopped parsley plus more for garnish
- 2 tablespoons bread crumbs
- Olive oil as needed
- 4 metal skewers (or wooden skewers soaked in water for 30 minutes beforehand)
Instructions
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In a large bowl, combine all of the ingredients except the olive oil. Mix until well blended.
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Divide the mixture into 12 equal parts. Mold each part around a skewer, forming a long sausage shape.
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Preheat the grill to medium-high heat. Brush the kebabs with olive oil. Grill the kebabs for about 8-12 minutes, turning occasionally, until evenly browned and cooked through. Sprinkle with additional parsley and serve.
Nutrition Info:
Calories: 437kcal (22%) Carbohydrates: 7g (2%) Protein: 25g (50%) Fat: 34g (52%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 3g Monounsaturated Fat: 14g Cholesterol: 103mg (34%) Sodium: 710mg (31%) Potassium: 410mg (12%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 526IU (11%) Vitamin C: 6mg (7%) Calcium: 58mg (6%) Iron: 3mg (17%)
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