🇹🇷 Turkey · Food
Urfa Kebab
By eatmundo · July 5, 2026
Experience the mild yet rich flavors of Urfa Kebab, a signature dish from southeastern Turkey. Made from finely ground lamb and beef, subtly spiced with sweet red pepper and traditional seasonings, then expertly grilled on wide skewers to achieve a perfectly tender and juicy texture. A must-try for kebab enthusiasts seeking a less spicy option.
Ingredients
check them off as you prepareHow to Make It
- 1
In a very large mixing bowl, combine 1.5 lbs (680g) finely ground lamb (or a 50/50 mix of lamb and beef), 1 medium red bell pepper, finely minced, 1 small onion, grated and squeezed of excess liquid, and 2 cloves of garlic, minced. The key is to get the vegetables very fine.
- 2
Add 1.5 teaspoons of salt, 1 teaspoon of black pepper, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of sweet paprika. If desired, incorporate 1/4 cup (15g) finely chopped fresh parsley for a touch of freshness. Mix all ingredients thoroughly by hand for at least 5-7 minutes, kneading vigorously until the mixture becomes cohesive and slightly sticky. This ensures the kebab won't fall off the skewer.
- 3
Divide the meat mixture into 8-10 equal portions. Moisten your hands with a little water, then firmly shape each portion around wide, flat metal skewers, pressing and spreading the meat evenly along the skewer to a thickness of about 1/2 inch (1.2 cm). Ensure the meat adheres well to the skewer.
- 4
Preheat your charcoal grill to medium-high heat (around 400-450°F / 200-230°C). If you don't have a charcoal grill, a gas grill or even a grill pan can work, but charcoal imparts the best authentic smoky flavor.
- 5
Carefully place the Urfa Kebab skewers directly onto the hot grill grates. Cook for 8-12 minutes, turning frequently (every 2-3 minutes) to ensure even cooking and prevent burning. The kebabs should develop a beautiful char on the outside while remaining incredibly juicy on the inside. Watch for the meat to firm up and the fat to render.
- 6
Once cooked, gently slide the Urfa Kebabs off the skewers onto a serving platter. Allow them to rest for 2-3 minutes. Serve immediately with thinly sliced onions mixed with sumac, fresh tomatoes, green peppers, and warm lavash or pita bread for a truly authentic experience.
Frequently Asked Questions
What kind of lamb and beef should I use for Urfa Kebab, and how much fat is ideal?+
Use a blend of lean beef (e.g., sirloin or chuck) and fattier lamb (e.g., shoulder or breast) for the best flavor and juiciness. A total fat content of 20-25% is ideal to prevent the kebab from drying out and ensure it adheres well to the skewer.
How do I ensure my Urfa Kebabs stay on the skewers without falling apart on the grill?+
The key is proper kneading of the meat mixture until it becomes sticky and cohesive, indicating the proteins have bonded. Additionally, chill the mixture for at least 30 minutes before shaping, and ensure the skewers are flat and wide, pressing the meat firmly and evenly around them.
What's the best temperature to grill Urfa Kebab, and how do I know when it's done?+
Grill over medium-high heat (around 400-450°F / 200-230°C) for 10-15 minutes, turning frequently to cook evenly. The kebab is done when it's nicely charred on the outside, firm to the touch, and registers an internal temperature of 160°F (71°C) for medium-well, or 165°F (74°C) for well-done.
What type of red pepper should I use for Urfa Kebab, and can I substitute it if I don't have the traditional kind?+
Traditionally, a mild, sweet red pepper like bell pepper or a specific regional pepper (e.g., Kapya in Turkey) is used, finely minced. If unavailable, use a regular red bell pepper; avoid overly spicy peppers to maintain Urfa Kebab's characteristic mild flavor.
