Crispy Turkish Lamb Kebabs with Yogurt Sauce Recipe
Crispy Turkish Kebabs with a creamy and tangy yogurt sauce. These flavorful grilled lamb or beef kebabs are seasoned with a blend of spices and fresh herbs, delivering a perfect balance of zest and richness. Ideal for a quick and delicious Mediterranean-inspired meal served with warm pita or flatbreads.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 kebabs
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
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
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 and Sides
- Sumac or paprika dusting
- Fresh parsley sprigs
- Warm pita bread or flatbreads
Instructions
- Mix the Meat Mixture: In a large mixing bowl, combine the ground lamb or beef with the grated onion, minced garlic, chopped parsley, ground cumin, smoked paprika, ground coriander, optional chili flakes, salt, and black pepper. Mix gently but thoroughly to evenly distribute the spices and ingredients.
- Shape the Kebabs: Divide the mixture into 8 equal portions and shape each into elongated sausages about 4-5 inches long. If using skewers, mold the meat firmly but not too tight around them. Lightly brush each kebab with olive oil to help achieve a crispy exterior during grilling.
- Prepare the Yogurt Sauce: Whisk together the plain Greek yogurt, freshly squeezed lemon juice, minced garlic, finely chopped dill or mint, and salt and pepper in a small bowl. Chill the sauce until ready to serve to allow flavors to meld.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat. Brush the grates or pan with olive oil to prevent the kebabs from sticking during cooking.
- Grill the Kebabs: Place the kebabs on the grill and cook for 5-6 minutes per side until they develop a deep golden-brown color with crispy edges and are cooked through to an internal temperature of 160°F (71°C).
- Rest and Serve: Remove the kebabs from the heat and let them rest for a few minutes. Serve warm with the chilled yogurt sauce, garnished with a sprinkle of sumac or paprika and fresh parsley. Pair with warm pita or flatbreads and salad for a complete meal.
Notes
- Using ground lamb provides a more authentic flavor, but ground beef works well as a substitute.
- Adjust the amount of chili flakes based on your heat preference or omit for a milder taste.
- For easy cleanup, grill kebabs on skewers and soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- The yogurt sauce can be made a few hours ahead to enhance the flavor.
- Serve with fresh salad or grilled vegetables for a balanced meal.
