🍢 Urfa Kebab
Urfa kebab is a skewer of hand-minced lamb mixed with lamb tail fat and mild, smoky Urfa pepper flakes, grilled over charcoal. It is close to Adana kebab but without the hot chilli, so the flavour is deep and gently warm rather than fiery. It is served with grilled tomatoes and sliced onion.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g lamb, finely minced
- 50 g lamb tail fat, finely chopped
- 1 onion
- 2 tsp Urfa pepper flakes
- 1 tsp salt
- 4 tomatoes
Method
- Grate the onion, squeeze out its juice and mix the pulp with the lamb, tail fat, Urfa pepper and salt.
- Knead for 5 minutes until sticky, then chill for 30 minutes.
- Press the mixture onto flat skewers in long, even sausages.
- Grill over hot charcoal for 8–10 minutes, turning, together with the whole tomatoes.
- Serve with the grilled tomatoes and sliced raw onion.
How to make it lighter
- Use leaner lamb and less tail fat; the fat is where most calories come from.
- Pair one skewer with a large salad instead of rice.
- Grill extra vegetables such as peppers and tomatoes to bulk up the plate.
History
The kebab is named after Şanlıurfa in southeastern Turkey, where it is a local staple; it is now sold across Turkey alongside Adana kebab as the milder of the two.
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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 →