Ingredients
- 1kg ground lamb (preferably 20% fat)
- 2 large onions, grated and squeezed
- 4 cloves garlic, minced
- 2 tablespoons Hatay pepper paste (or red pepper paste)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon black pepper
- 2 teaspoons salt
- Fresh parsley, chopped
- Flatbread and grilled vegetables for serving
Instructions
- Prepare Mixture: In a large bowl, combine ground lamb, grated onion, garlic, pepper paste, and all spices. Mix well with your hands.
- Knead: Knead the mixture for 10-15 minutes until it becomes sticky and cohesive. Add chopped parsley in the last few minutes.
- Rest: Cover and refrigerate for at least 2 hours or overnight.
- Shape: Form the mixture into long, flat kebabs or press into a baking tray for tray-style kebab.
- Cook: Grill over charcoal or bake in the oven at 200°C (400°F) for 20-25 minutes until cooked through and slightly charred on top.
- Serve: Serve hot with flatbread, grilled tomatoes and peppers, onion-parsley salad, and sumac.
Tips
The unique flavor comes from the special spice blend used in Hatay cuisine. Don't skip the cinnamon and allspice - they add the authentic taste!