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These Urfa kebabs are so juicy and flavorful with just handful of ingredients! Unlike Adana kebabs, Urfa kebabs are not spicy, which means even kids will enjoy! #urfakebabs #turkishkebabs #kebabs #grillingrecipe

Urfa Kebabs

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 10 skewers
Author: Shinee
These Urfa kebabs are so juicy and flavorful with just handful of simple ingredients! Unlike Adana kebabs, Urfa kebabs are not spicy, which means even kids will enjoy!
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Ingredients

  • 1 lb 450gr ground beef (80/20) (Note 1)
  • 1 lb 450gr ground lamb (80/20)
  • 1 cup Panko breadcrumbs Note 2
  • 2 small eggs
  • 4 teaspoons ground cumin
  • 4 teaspoons smoked paprika
  • 1 small onion grated (Note 3)
  • 4-6 garlic cloves grated
  • 1 bunch fresh flat leaf parsley minced
  • ½ cup minced fresh dill Note 4
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  • To prepare the skewers: soak wooden kebab sticks in water for at least 30 minutes. (Or you can use these metal skewers and skip this step.)
  • To make the kebab mixture: Mix all the ingredients in a large bowl until well combined and refrigerate for 1 hour. The mixture will firm up and flavors will develop. (TIP: After 1 hour, test seasoning by frying a small amount on a frying pan. And adjust the seasoning to taste.)
  • The consistency of kebab mixture should be not too dry, and not too wet either. Check the consistency after the refrigerating for at least 1 hour. If it’s too wet, add a little bit of Panko.
  • To shape the meatballs: keep a bowl of cold water to dip your hands.
  • With moist hands, take about ½ cup of meat mixture and shape it around the skewers into a flat log shape, firmly pressing the mixture around the stick.
  • Arrange the meat skewers on a baking sheet and refrigerate for 15 minutes.
  • Meanwhile, preheat a gas grill on high heat. Clean the grates and apply vegetable oil with a paper towel.
  • Once the grill is nice and hot, carefully place the meat skewers. Cover and cook for about 4 minutes. Flip the skewers and cook for another 4-5 minutes.
  • Serve immediately with fresh tomatoes, cucumbers, and sweet peppers.

Notes

Note 1: You can use all beef, or all lamb, or combination of the two. We recommend 80% lean, 20% fat.
Note 2: You can also use a few slices of fresh bread.
Note 3: Since we don’t eat onion in our family, we typically omit it. That’s why you don’t see it in my step-by-step pictures.
Note 4: You can substitute ¼ cup of dried dill for fresh dill. Since dried herbs are more potent, use less than fresh dill amount.