Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Istanbul! These mouthwatering Turkish Ground Lamb Kebabs are not just a meal, but an experience that combines centuries-old grilling traditions with explosive flavors that will leave you craving more. Imagine tender, perfectly seasoned lamb, kissed by the flames of a grill, delivering a taste so authentic and delicious that it will make your dinner guests think you've secretly trained with a master Turkish chef!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- Ground lamb
- Onion, finely chopped
- Garlic, minced
- Parsley, chopped
- Cumin
- Salt
- Pepper
- Skewers
Instructions
- Begin by soaking wooden skewers in water for at least 15 minutes to prevent them from burning on the grill. If using metal skewers, you can skip this step.
- In a large mixing bowl, combine 1 pound of ground lamb, 1 medium onion (finely chopped), 2 cloves of garlic (minced), and 1/4 cup of fresh parsley (chopped).
- Add 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper to the mixture. Adjust the seasoning according to your taste preference.
- Using your hands, mix all the ingredients thoroughly until well combined. Be careful not to overwork the meat, as this can make the kebabs tough.
- Divide the mixture into equal portions, approximately 1/4 pound each. Shape each portion into a long, oval kebab that will fit on the skewers.
- Carefully thread each kebab onto the soaked skewers, pressing them gently to ensure they adhere to the skewers and maintain their shape during grilling.
- Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn down until they are covered with white ash.
- Once the grill is ready, place the skewers on the grill grates. Grill the kebabs for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks.
- While grilling, avoid pressing down on the kebabs with a spatula, as this can cause them to lose moisture and become dry.
- Once cooked, remove the kebabs from the grill and let them rest for a few minutes. This allows the juices to redistribute throughout the meat, making them more flavorful.
- Serve the grilled Turkish ground lamb kebabs hot, garnished with additional chopped parsley if desired. They pair wonderfully with pita bread, yogurt sauce, or a fresh salad.
Tips
- Meat Selection Matters: Choose ground lamb with a moderate fat content (around 20%) to ensure juicy and flavorful kebabs.
- Don't Overmix: Mix the ingredients gently to keep the meat tender. Overworking can make your kebabs tough and dense.
- Chill Before Grilling: Refrigerate the prepared kebabs for 30 minutes before grilling to help them hold their shape.
- Perfect Grill Temperature: Aim for medium-high heat to get those beautiful grill marks without drying out the meat.
- Rest Your Meat: Always let the kebabs rest for 3-5 minutes after grilling to redistribute the juices and maximize flavor.
- Serving Suggestion: Pair with cool tzatziki, warm pita bread, and a fresh Mediterranean salad for the ultimate authentic experience.
Nutrition Facts
Calories: 275kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 8g
Cholesterol: 80mg
