turkish seekh kabab recipe
250kcal
Ingredients
- 500 g minced meat lamb, beef, or chicken
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp olive oil or melted butter for basting
- 1/4 cup plain yogurt optional, for chicken
Equipment
- Skewers (metal or wooden)
- Grill or oven
- Knife and chopping board
- Measuring spoons
- Basting brush (optional)
Method
- In a large mixing bowl, combine the minced meat, chopped onion, garlic, parsley, mint, cumin, paprika, black pepper, and salt.
- Mix the ingredients well until everything is evenly combined. For extra tenderness, add yogurt to the mixture if using chicken.
- Divide the mixture into small portions and mold them around skewers, pressing the meat tightly to form a smooth, cylindrical shape.
- Preheat the grill or oven. Grill the kebabs on medium heat for 10-15 minutes, turning occasionally until they are golden brown and cooked through.
- Baste the kebabs with olive oil or melted butter while grilling for extra flavor and moisture.
- Let the kebabs rest for a few minutes before serving. Serve with flatbreads, salads, or your favorite dips.
Notes
- For a leaner option, use chicken or lean beef.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- You can add extra spices like chili flakes for heat or garlic powder for more depth of flavor.
- Serve with a side of yogurt or tzatziki for a refreshing contrast to the spiced meat.
