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Turkish
Turkish Lamb Kebab Dinner
35 min total20 prep15 cook4 servings450 cal
ClassicPaleo
Char-grilled lamb kebabs seasoned with sumac, paprika, and onion, served over rice with grilled vegetables. A staple Turkish dinner from the kebab houses of Istanbul.
Ingredients
meat
- 700 gground lamb
produce
- 1onion
- 3 clovesgarlic
- 3 tbspfresh parsley
pantry
- 1 tspsumac
- 1 tspsmoked paprika
- 2 tbspolive oil
- 1.5 tspsalt
- 0.5 tspblack pepper
dairy
- 0.5 cupplain yogurt
Steps
- Grate onion and squeeze out excess moisture; mince garlic.
- Mix lamb with onion, garlic, sumac, paprika, salt, pepper, and olive oil.
- Knead mixture 2 minutes until sticky and well combined; rest 30 minutes.
- Form elongated portions onto flat skewers, pressing firmly.
- Preheat grill to high heat and oil the grates.
- Grill kebabs 4–5 minutes per side until charred outside and cooked through.
- Rest kebabs 3 minutes before sliding off skewers.
- Mix yogurt with a pinch of salt and chopped parsley for sauce.
- Serve kebabs over rice with yogurt sauce and extra sumac.
Tips
- Let seasoned meat rest 30 minutes for deeper flavor before grilling.
- Press the meat firmly onto skewers so it adheres and chars evenly.
- Grill over high heat for a smoky crust while keeping the center juicy.
- Serve with sumac onions and yogurt sauce.
