Print

Flavorful Turkish Lamb Kebabs with Sumac Onions

turkish lamb kebabs - featured image
Print Recipe

A simple and authentic Turkish recipe featuring tender spiced lamb kebabs paired with tangy sumac onions, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) ground lamb (preferably 20% fat for juiciness)
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • 1 large red onion, thinly sliced
  • 1 tbsp sumac
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Salt, to taste
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. In a large bowl, combine ground lamb, grated onion, minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, pepper, chopped parsley, and lemon zest. Mix gently but thoroughly by hand for about 5 minutes.
  2. Divide the mixture into 8 equal portions (about 2 oz / 60 g each). Shape each portion around a skewer into a long, slightly flattened sausage shape, roughly 5–6 inches (13–15 cm) long. Wet hands with cold water if mixture is sticky. This takes about 10 minutes.
  3. Place the skewered kebabs on a tray and chill in the fridge for at least 15 minutes to firm up.
  4. In a small bowl, toss thinly sliced red onions with sumac, lemon juice, olive oil, and a pinch of salt. Let sit at room temperature while lamb chills.
  5. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grill pan lightly with oil if using.
  6. Grill kebabs for 3–4 minutes per side, turning carefully to get even grill marks and cook through. Internal temperature should reach 160°F (71°C).
  7. Remove kebabs from heat and let rest for 5 minutes. Serve warm with sumac onions on the side, garnished with fresh mint if desired.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Do not overmix the lamb to avoid tough kebabs. Chill kebabs before cooking to help them hold shape. Sumac onions can be prepared ahead and refrigerated for enhanced flavor. If no grill is available, bake kebabs at 425°F (220°C) for 15 minutes, turning halfway.

Nutrition

Keywords: Turkish lamb kebabs, sumac onions, grilled lamb, easy kebab recipe, Middle Eastern lamb, summer grill recipes, authentic Turkish food

Find it online: https://cheerycrisp.com/flavorful-turkish-lamb-kebabs-with-sumac-onions-easy-homemade-recipe/