Turkish Kebabs

Francine Lizotte


It's such a delicious change from the usual BBQ fare. These are easy to make and the flavor is absolutely incredible!


☆☆☆☆☆ 0 votes

4 kebabs
15 Min
14 Min



  • 1 Tbsp
    aleppo pepper (substitute urfa pepper)
  • 1/2 Tbsp
    ground sumac
  • 1/2 Tbsp
    ground cumin
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 lb
    (500g) ground lamb
  • 1/3 c
    white onions, finely chopped
  • 1 Tbsp
    fresh mint, chopped

  • 1/2 c
    plain yogurt
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    fresh mint, chopped
  • 1/2 tsp
    ground cumin
  • 1 small
    pinch ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste

  • 1/4
    red onion, sliced (lyonnaise cut)
  • 8 large
    cherry tomatoes, washed (4 per serving)
  • 2-4
    naan bread
  • 1 small
    handful parsley sprigs

How to Make Turkish Kebabs


  1. In a small bowl, combine aleppo pepper, sumac, cumin, salt and pepper; whisk to blend and set aside.
  2. In a large bowl, add lamb and onion; mix well. Add spice blend and mint; blended all the ingredients before forming 4 equal sized balls. Roll each ball into a cylinder shape of about 8-inches long. Gently slide a skewer through the middle; tighten meat around the skewer. Place on a baking sheet while doing the others. Transfer to the refrigerator for 2 hours.
  3. Meanwhile make the sauce by combining all the ingredients. Whisk well, cover and chill until ready to serve.
  4. About 15 minutes before taking the kebabs out of the fridge, soak onion slices in very cold water for 12 to 15 minutes to remove the bite from the raw onions. Next thread tomatoes on a skewer and take naan bread out ready for the barbecue.
  5. Brush grates with oil and fire up the grill. When it reaches 450-500ºF, place kebabs, rotating every couple minutes, until evenly browned and slightly charred; cook for about 7-8 minutes. Remove from the BBQ and let them rest while grilling the other food.
  6. Place flatbread and tomatoes on the barbecue, grill for 1 ½ to 2 minutes before flipping the bread and rotating the tomato skewer; cook for another 1 ½ to 2 minutes. Remove the naan bread but leave the tomatoes for a couple more minutes. Serve with sliced red onion, parsley and yogurt sauce. Makes 4 kebabs
  7. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=yRc8ThBo404

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