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Crispy Turkish Lamb Kebabs with Yogurt Sauce Recipe

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5 from 146 reviews

These Crispy Turkish Kebabs are a flavorful and juicy blend of ground lamb or beef mixed with aromatic spices, fresh herbs, and garlic. Grilled to perfection with a deliciously creamy and tangy yogurt sauce infused with lemon and fresh dill or mint, these kebabs make a perfect appetizer or main dish served with warm pita or flatbreads.

Ingredients

Kebabs

  • 1 pound (450g) ground lamb or beef
  • 1 small onion, finely grated
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon chili flakes (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for brushing)

Yogurt Sauce

  • 1 cup (240ml) plain Greek yogurt
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill or mint, finely chopped
  • Salt and pepper, to taste

Optional Garnishes

  • Sumac or paprika dusting
  • Fresh parsley sprigs
  • Warm pita bread or flatbreads

Instructions

  1. Prepare the Kebab Mixture: In a large mixing bowl, combine the ground lamb or beef with the finely grated onion, minced garlic, chopped parsley, ground cumin, smoked paprika, ground coriander, chili flakes (if using), salt, and black pepper. Mix gently but thoroughly to evenly distribute all ingredients without overworking the meat.
  2. Shape the Kebabs: Divide the meat mixture into 8 equal portions. Shape each into an elongated sausage about 4-5 inches long. If using skewers, mold the meat firmly around them without pressing too tightly. Lightly brush each kebab with olive oil to help with grilling and prevent sticking.
  3. Make the Yogurt Sauce: In a small bowl, whisk together plain Greek yogurt, freshly squeezed lemon juice, minced garlic, chopped fresh dill or mint, salt, and pepper. Chill the sauce until ready to serve to enhance the flavors and texture.
  4. Preheat the Grill or Grill Pan: Place a grill or grill pan over medium-high heat and allow it to preheat fully. Brush the grill grates or pan surface with olive oil to prevent the kebabs from sticking.
  5. Grill the Kebabs: Place the kebabs on the hot grill or grill pan. Cook for 5-6 minutes on each side, turning carefully to get a deep golden-brown color with crispy edges. The internal temperature should reach 160°F (71°C) to ensure they are cooked through safely.
  6. Rest and Serve: Remove the kebabs from the heat and allow them to rest for a few minutes to retain their juices. Serve warm alongside the chilled creamy yogurt sauce. Sprinkle with optional sumac or paprika and garnish with fresh parsley. Accompany with warm pita or flatbreads and a fresh salad if desired.

Notes

  • For juicier kebabs, avoid compacting the meat mixture too tightly when shaping.
  • If you don’t have a grill or grill pan, cook the kebabs on a stovetop skillet or under a broiler, turning frequently.
  • Chili flakes are optional; adjust according to your spice preference.
  • Leftover yogurt sauce can be stored covered in the refrigerator for up to 2 days.
  • Ground lamb is traditional for authentic flavor, but ground beef is a great alternative.

Find it online: https://forkvista.com/crispy-turkish-lamb-kebabs-with-yogurt-sauce-recipe/