🍢 Lamb kebab

Name: Lamb kebab
Total time: 40 min
Yield: 4
Cuisine: Turkey
Ingredients: 600 g lamb shoulder, cubed or minced; 1 onion, grated; 1 tsp ground cumin; A handful of parsley, chopped; 1 tsp chili flakes, salt, pepper; 4 pita breads; 200 g yogurt; Tomatoes and green peppers for grilling

Origin: Turkey

750kcal

per serving · 300 g

250kcal

per 100 g

54 gProtein18 g / 100 g

54 gFat18 g / 100 g

12 gCarbs4 g / 100 g

A kebab in the Turkish style is seasoned lamb grilled over charcoal until charred at the edges and juicy inside. Cubes or minced lamb are mixed with onion, cumin and parsley, threaded onto skewers and cooked over high heat. It is served with warm pita, a spoon of cool yogurt and fresh herbs, and often grilled tomatoes and peppers.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Keto-friendly4 g carbs per 100 g

✓

High protein18 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, yogurt

Contains glutenbecause of: pita bread

Contains dairybecause of: yogurt

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

lambonioncuminparsleypita breadyogurt

Recipe

4 servings40 min

Ingredients

600 g lamb shoulder, cubed or minced
1 onion, grated
1 tsp ground cumin
A handful of parsley, chopped
1 tsp chili flakes, salt, pepper
4 pita breads
200 g yogurt
Tomatoes and green peppers for grilling

Method

Mix the lamb with the grated onion, cumin, chili, salt and pepper; rest for 30 minutes.
Thread the meat onto skewers (press minced meat firmly around flat skewers).
Grill over hot charcoal or under a grill for 8–10 minutes, turning, until charred outside and just cooked inside.
Warm the pita on the grill, then serve the kebabs on it with yogurt, parsley and the grilled vegetables.

How to make it lighter

Choose lean lamb leg rather than fatty shoulder or minced lamb.
Have one pita and fill the rest of the plate with grilled vegetables and salad.
Use plain low-fat yogurt as the sauce.

History

Grilling meat on skewers has been practised across Anatolia, Persia and the Middle East for many centuries, and the word kebab is found in Ottoman and Persian cookbooks. Many regional styles developed in Turkey, such as Adana and Urfa kebabs named after their cities. Today kebabs are among the most widely eaten grilled dishes from the Balkans to Central Asia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →