Entree: Turkey – Central Anatolia – Saray Kebabı (Central Anatolian skewered minced lamb kebab seasoned with onion, parsley and regional spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb (preferably 80/20)
- 1 small onion, finely grated and excess liquid squeezed out (about 4 oz (115 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) Aleppo pepper or sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground sumac plus extra for serving (optional)
- 1 tbsp (15 ml) olive oil, plus more for brushing
- Metal skewers or soaked wooden skewers
- Lemon wedges and thinly sliced onion, for serving

Show original ingredient measurements

- 1 lb (454 g) ground lamb (preferably 80/20)
- 1 small onion, finely grated and excess liquid squeezed out (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) Aleppo pepper or sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground sumac plus extra for serving (optional)
- 1 tbsp (15 ml) olive oil, plus more for brushing
- Metal skewers or soaked wooden skewers
- Lemon wedges and thinly sliced onion, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix and rest: In a bowl combine ground lamb, grated onion, garlic, parsley, cumin, Aleppo pepper, black pepper, salt and 1/2 tsp (2.5 ml) ground sumac. Mix gently but thoroughly until ingredients are evenly distributed. Cover and refrigerate 30–60 minutes to allow flavors to meld.
2. Shape onto skewers: Divide the mixture into 4 equal portions. With damp hands, press each portion firmly and evenly around a skewer into a long oval kebab shape about 6–8 inches (15–20 cm) long.
3. Grill or broil: Preheat a grill to medium-high or set oven broiler to high. Brush kebabs lightly with olive oil. Grill or broil skewers 3–5 minutes per side, turning to char evenly, until an instant-read thermometer reads 160°F (71°C) in the center and kebabs are juicy and browned.
4. Rest and serve: Let kebabs rest 2 minutes on a plate. Slide off the skewers onto flatbread or a platter, sprinkle with extra sumac if desired, and serve with lemon wedges and sliced onion.

1. Mix and rest: In a bowl combine ground lamb, grated onion, garlic, parsley, cumin, Aleppo pepper, black pepper, salt and 1/2 tsp ground sumac. Mix gently but thoroughly until ingredients are evenly distributed. Cover and refrigerate 30–60 minutes to allow flavors to meld.
2. Shape onto skewers: Divide the mixture into 4 equal portions. With damp hands, press each portion firmly and evenly around a skewer into a long oval kebab shape about 6–8 inches (15–20 cm) long.
3. Grill or broil: Preheat a grill to medium-high or set oven broiler to high. Brush kebabs lightly with olive oil. Grill or broil skewers 3–5 minutes per side, turning to char evenly, until an instant-read thermometer reads 160°F (71°C) in the center and kebabs are juicy and browned.
4. Rest and serve: Let kebabs rest 2 minutes on a plate. Slide off the skewers onto flatbread or a platter, sprinkle with extra sumac if desired, and serve with lemon wedges and sliced onion.