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0 from 6 votes

Turkish Kebab

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 437 kcal
Course: Main Course
Cuisine: Turkish

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

    Cup of Yum
  1. In a large bowl, combine all of the ingredients except the olive oil. Mix until well blended.
  2. Divide the mixture into 12 equal parts. Mold each part around a skewer, forming a long sausage shape.
  3. 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 Information

Calories 437kcal (22%) Carbohydrates 7g (2%) Protein 25g (50%) Fat 34g (52%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 103mg (34%) Sodium 710mg (30%) Potassium 410mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 526IU (11%) Vitamin C 6mg (7%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 7g 2%
Protein 25g 50%
Fat 34g 52%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Cholesterol 103mg 34%
Sodium 710mg 30%
Potassium 410mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 526IU 11%
Vitamin C 6mg 7%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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