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Turkish Spicy Lamb Kababs

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"Lamb is a uniquely flavored meat that requires strong spices to compliment it. This recipe leaves a bold taste that will leave you speechless."

Serves 12 servings, 1/2 oz each | Prep Time 30 - 45 minuets | Cook Time 20 - 25 minuets

Why I Love This Recipe

Lamb is a meat that either people hate or love, no in between. The delicate mixture between the natural flavor of the meat and bold spices will turn a dislike into a love.

Ingredients You'll Need

Lamb Kebobs
4 individual Lamb Ribs
1/2 oz Garlic, minced
3 oz Onion, minced
1/2 tsp paprika
1/4 tsp Allspice, ground
1/4 tsp Coriander, ground
1/4 tsp Cinnamon, ground
1 tsp Cumin, ground
1/2 tsp Red pepper flakes
Salt and Black pepper (to taste)
Vegetable Oil (as needed)

2 Cups All-purpose Flour
1 1/2 tsp Baking Powder
1 tsp Fine sea salt (table salt works fine)
2 TBSP Olive Oil
1 tsp Sugar
3/4 cup Cold Water
Vegetable Oil (as needed)


Lamb Kebobs
1) Mise En Place-- grab all of your spices and mix into one bowl and get your meat grinder ready for your rib meat. Place your skewer into a bowl of water to prevent burning.
2) Grab your lamb ribs from the bone and slice along the bone. Take all meat from the bone, so try and go slow to remove it all. Once all of the meat is sliced from bone, cut into 1 in cubes to help grind better.
3) Turn on your meat grinder, and start placing the one inch cubes into the grinder. Once your meat is all gone, regrind your meat for a second time for a more consistent smooth texture.
4) Once the meat has been grinded twice, pour in all spices and mixed until well combined.
5) Form the mixture into 60g portions.
6) Flatten each portion into a oval 'pancake' and place the stick into the middle. Wrap the meat around the stick, trying to create an even layer around the skewer.
7) Brush each kebob lightly with oil and season with additional salt.
8) Place into a conventional oven for 20 - 25 minuets until the internally temperature is 145 F
9)Take out of oven and let rest for 5 minuets. Enjoy!

Flat Bread
1) In a large bowl, whisk the flour, baking powder, and salt together until well blended
2) Make a well (hole) in the middle of the flour mixture, and add olive oil, sugar, and most of the water (saving about a tablespoon for later use)
3) Use a rubber spatula and stir the wet ingredients into the flour mixture. If the dough seems dry, add the rest of the water. When dough comes together, transfer to a floured work surface and knead for 5 to 8 minuets until smooth. Cover with a metal bowl and leave for 10 minuets.
4) Once rested, divide the dough into six equal pieces. Dust each piece in flour and roll into a disk about 1/8 to 1/4 thick.
5) Add one to two tablespoons of oil to a skillet and place over medium heat. When the oil is heated, add flatbread and cook until golden brown on one side, flip and cook until golden brown on other side. It should equate to 1 to 2 minuets on each side.
6) Transfer bread on a plate and cover to keep warm. Keep adding the rest of your dough disks, and if the skillet gets dry, add more oil.

Pairs Well With

Romesco sauce, Siracha, Flatbread, garlic sauce

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