This Urfa Kebab Recipe is a Turkish Ground Lamb Kebab from Şanlıurfa, in the southeast of Turkey. It is similar to Adana Kebab, seasoned with smoky isot pepper instead of hot chili. The mixture needs a handful of ingredients and a good knead.
Cook the kebabs on the grill, in the oven, or in a pan, then serve them with rice or wrap them in lavash. The leftovers reheat well for lunch the next day.
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What is Urfa Kebab?
Urfa kebab comes from Şanlıurfa, a city in southeastern Turkey known for its deep food traditions. There it is grilled over charcoal and eaten fresh off the fire, on a plate or rolled into a wrap.
The seasoning that sets it apart is isot, the local Urfa pepper. The peppers dry in the sun by day and sit covered at night, and this sweating turns them almost black. Isot tastes smoky and mild rather than hot, and it gives the kebab its dark color and gentle warmth.
How Is Urfa Kebab Different from Adana Kebab
Many people mix up Urfa kebab with Adana kebab, but they have a few key differences.
Urfa kebab has a gentler heat and leans on smoky isot, while Adana kebab is noticeably spicier, with hot pepper worked into the meat. Adana Kebab comes from the city of Adana, in the south of Turkey.
Why This Recipe Works
- You get kebab-shop taste without a mangal. The oven and the griddle pan versions work.
- Milder than Adana, so kids can eat it too.
- One bowl, a handful of spices, and no special equipment.
- The mixture keeps overnight in the fridge, so you can knead today and grill tomorrow.
- Leftovers reheat well and make a good dürüm for lunch.
- I think smoky isot does more for the flavor than plain chili flakes ever do.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ground lamb - Lamb is the traditional meat for this shish kofta kebab. It has a rich, slightly earthy taste that works well with grilling. A good ratio is about 80% lean meat to 20% fat to keep it juicy.
- Red Pepper Paste - This thick, slightly sweet paste made from sun-dried red peppers gives Urfa kebab its unique flavor.
- Seasoning - A simple blend of salt, freshly ground black pepper, and paprika is all you need. You can add a little chili if you want to make it slightly spicy.
- Tomatoes and Turkish sivri biber
How to Make Urfa Kebab?
Place the ground lamb in a large bowl. Add red pepper paste, salt, black pepper, and paprika. Mix everything together for at least 5 to 10 minutes until the meat becomes sticky and holds together.
Cover and let it rest in the fridge for 1 to 2 hours so the flavors develop. Divide the lamb kofte mixture into four equal parts.
Wet your hands to prevent sticking while handling the minced meat. Take one part of the mixture then shape it around the skewer to form a flattened köfte kebab. Repeat with the remaining mixture.
Preheat a charcoal or gas grill to medium-high heat. Grill for 8 to 10 minutes per side, turning carefully to avoid breaking them.
You can also use a gas BBQ, a griddle pan, or oven to cook your Urfa kebabs. On a BBQ, they take about 15 to 20 minutes, 10 to 12 minutes on a griddle pan, and 18 to 20 minutes in an oven preheated to 200° C - 392° F.
Serve them while still hot with lavash or pita bread, grilled tomatoes and peppers, a bowl of Cucumber Tomato Feta Cheese Salad, and a side of Shawarma White Sauce.
Recipe Tips From the Chef
- Use fresh lamb with some fat in it. Very lean meat makes dry kebabs.
- Knead the mixture for a good 10 minutes, until it turns sticky. That is what keeps it on the skewer.
- Chill the mixture before shaping. An hour in the fridge firms it up, and overnight is even better.
- Keep a bowl of water next to you and wet your hands while shaping, so the meat does not stick to your fingers.
- Cook over medium-high heat. A hot fire chars the outside before the inside dries out.
- Turn the kebabs a few times so every side cooks evenly.
- If you cook them in the oven, lay the skewers over halved tomatoes and peppers. The vegetables roast in the drippings and go straight onto the plate.
What to Serve with Urfa Kebab?
Serve the kebabs with Bulgur Rice Pilaf, cooked with tomato paste and onions the Turkish way.
Turkish Acili Ezme Salad, a finely chopped salad of tomatoes and peppers, brings the fresh and sour notes.
Haydari, a thick yogurt dip with garlic and herbs, cools the warm spices, and Pickled Cabbage adds a sour crunch on the side.
What is Urfa Dürüm?
Urfa dürüm is the same kebab served as a wrap. Lay the hot kebab on Lavash Bread with grilled tomatoes and peppers, add Sumac Onions and Pickled Cucumbers, and roll it up tight. Cut it in half and eat it while the bread is still warm.
Storage and Make Ahead Instructions
You can get ahead by kneading the mixture a day early. Keep it covered in the fridge for up to 24 hours, and the flavors settle while it rests. Shaped raw kebabs also freeze well for later.
Cooked leftovers keep in an airtight container in the fridge for up to 3 days. Reheat them on a grill, in a pan, or in a 180° C - 356° F oven for about 10 minutes. For longer storage, wrap and freeze them for up to 3 months, then thaw in the fridge overnight before reheating.
Recipe FAQs
Lamb is traditional, but ground beef with a high fat percentage works as well. A mix of both is another good option.
Knead the meat until it turns sticky and chill it before grilling. A loose, warm mixture is the usual reason skewered kebabs break.
Too lean meat or too long on the fire are the usual reasons. Use lamb with some fat in it, keep the heat high, and take the kebabs off as soon as they are cooked through.
Related Recipes
For more delicious homemade Turkish kebab recipes why not try:
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I hope you enjoy the process of making this delicious Turkish Ground Lamb Kebab recipe as much as you enjoy eating it! 🙂
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Urfa Kebab
Ingredients
- 1 ⅔ lbs ground lamb (750 g)
- ½ tablespoon red pepper paste
- 1½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 tomatoes (for garnish)
- 2 Turkish green peppers (for garnish)
Instructions
- Place the ground lamb in a large bowl. Add red pepper paste, salt, black pepper, and paprika.
- Mix everything together for at least 5 to 10 minutes until the meat becomes sticky and holds together.
- Cover and let it rest in the fridge for 1 to 2 hours so the flavors develop.
- Divide the lamb kofte mixture into four equal parts.
- Wet your hands to prevent sticking while handling the minced meat. Take one part of the mixture then shape it around the skewer to form a flattened köfte kebab. Repeat with the remaining mixture.
- Preheat a charcoal or gas grill to medium-high heat.
- Grill for 8 to 10 minutes per side, turning carefully to avoid breaking them.
- You can also use a gas BBQ, a griddle pan, or oven to cook your Urfa kebabs. On a BBQ, they take about 15 to 20 minutes, 10 to 12 minutes on a griddle pan, and 18 to 20 minutes in an oven preheated to 200°C (392℉).
- Serve them while still hot with lavash or pita bread, grilled tomatoes and peppers, sumac onion salad, and a side of yogurt or Shawarma White Sauce.
Notes
- Use fresh lamb with a good amount of fat, around 20 percent. Lean meat makes dry kebabs.
- Knead the mixture for a good 10 minutes, until it turns sticky and pale. This is what keeps the kebabs on the skewers.
- Chill the mixture in the fridge for 1 to 2 hours before shaping. It firms up and becomes much easier to handle.
- Wet your hands with cold water while shaping so the meat does not stick to them.
- Cook over medium-high heat and turn the skewers often so the kebabs cook evenly without drying out.
- If you are using the oven, place sliced vegetables under the skewers so the meat juices are not wasted.
- Leftovers keep in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in a 180° C - 356° F oven until warmed through.
Cynthia says
Delicious! So much better than takeaway kebabs, and I know exactly what is in it. Thank you for the recipe!
Ayla Clulee says
That’s the best part—tastes better and you know what’s going into it. So glad you liked it!