Urfa Kebab, also known as shish kofta, is a tender and delicious Turkish dish made from ground lamb mixed with red pepper paste and a few spices. It is then shaped onto skewers and grilled over charcoal. Unlike its spicier cousin, Adana Kebab, Urfa Lamb Kofta Kebab has a milder seasoning. It is perfect for those who likes rich, juicy, and smoky grilled meat without too much heat.
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Urfa lamb shish kofta kebab comes from Şanlıurfa, a city in southeastern Turkey known for its deep food traditions. It’s usually served wrapped in Lavash Bread with grilled vegetables, Pickled Cucumber - Salatalik Tursusu, and Sumac Onions - Turkish Red Onion Salad and is called Urfa Dürüm (wraps).
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, while Adana kebab is noticeably spicier. Also, Adana Kebab comes from the city of Adana in southern Turkey, while Urfa Kebab originates from Şanlıurfa.
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. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
- 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 Shish Kofta Kebab - Turkish Ground Lamb Kebab
Making this juicy and delicious Urfa Kebab - Turkish Ground Lamb Kebab is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
Place the ground lamb in a large bowl. Add red pepper paste, salt, black pepper, and paprika. Mix everything together for at least 5–10 minutes until the meat becomes sticky and holds together.
Cover and let it rest in the fridge for 1–2 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 OnionS - Turkish Red Onion Salad, and a side of yogurt or Shawarma White Sauce.
Recipe Tips From the Chef
- Use fresh lamb – The fresher the meat, the better the taste.
- Mix thoroughly – Kneading the meat well helps it stick to the skewers.
- Chill before cooking – This keeps the kebabs firm and easy to handle.
- Control the heat – Cooking over medium-high heat ensures a good char without drying out the meat.
- Make sure to turn the kebabs a few times to ensure all the sides are cooked equally.
- Have a bowl of water with you while handling and molding the minced meat around the skewer to form a flattened kofte kebab.
Serving Urfa Kebab - Turkish Ground Lamb Kebab
A well-rounded meal needs more than just the main dish. These sides pair perfectly with Urfa kebab:
1. Bulgur Pilavi - Turkish Bulgur Rice Pilaf
Bulgur is a staple grain in Turkey, often cooked with tomato paste and onions for extra flavor.
2. Turkish Acili Ezme Salad
This finely chopped salad made with tomatoes, peppers, and lemon juice adds a fresh contrast to the smoky kebab.
3. Haydari (Turkish Yogurt Dip)
A thick yogurt dip with garlic and herbs helps balance out the warm spices in the kebab.
4. Turkish Pickled Red Cabbage
Pickles add a crunchy, slightly sour bite that cleanses the palate between bites of rich lamb.
Storage Instructions
Store leftover shish kofta kebabs in an airtight container in the fridge for up to 3 days. Reheat on a grill, in a pan, or in a 180°C (350°F) oven for about 10 minutes.
For longer storage, wrap and freeze for up to 3 months. Thaw in the fridge overnight before reheating. If storing uncooked meat, keep it refrigerated for up to 24 hours or freeze for later use.
Recipe FAQ s
Lamb is traditional, but ground beef with high percentage of fat works as well. A mix of both is another good option.
Mixing the meat well and letting it chill before grilling helps them hold their shape.
Yes, you can make it a day ahead and keep it in the fridge. This actually improves the flavor.
Related Recipes
For more delicious homemade Turkish kebab recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Turkish ground lamb kebab - Urfa Kebab recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Urfa Kebab - Turkish Ground Lamb Kebab
Equipment
Ingredients
- 750 g ground lamb
- 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 5–10 minutes until the meat becomes sticky and holds together.
- Cover and let it rest in the fridge for 1–2 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 – The fresher the meat, the better the taste.
- Mix thoroughly – Kneading the meat well helps it stick to the skewers.
- Chill before cooking – This keeps the kebabs firm and easy to handle.
- Control the heat – Cooking over medium-high heat ensures a good char without drying out the meat.
- Make sure to turn the kebabs a few times to ensure all the sides are cooked equally.
- Have a bowl of water with you while handling and molding the minced meat around the skewer to form a flattened kofte kebab.
Cynthia
Delicious! So much better than takeaway kebabs, and I know exactly what is in it. Thank you for the recipe!
Ayla Clulee
That’s the best part—tastes better and you know what’s going into it. So glad you liked it!