Turkish Urfa Kebab with Charred Peppers
Smoky ground lamb seasoned with Urfa chili, cumin, and sumac, grilled on skewers until crispy outside. Served with charred peppers, flatbread, and fresh herbs for a complete Turkish feast.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs ground lamb
- 2 tsp Urfa chili flakes (or Aleppo pepper)
- 1 tsp ground cumin
- ½ tsp sumac
- ½ medium onion, finely minced
- 3 whole red bell peppers
- 4 pieces flatbread (or lavash)
- ½ cup fresh parsley and dill, chopped
- 1 whole lemon
Instructions
- 1
Soak 8 wooden skewers in water for 20 minutes so they don't burn.
- 2
In a bowl, combine ground lamb, Urfa chili, cumin, sumac, minced onion, 1 tsp salt, and 0.5 tsp black pepper.
- 3
Mix with your hands until just combined—don't overwork or the meat will become dense.
- 4
Divide mixture into 8 portions and mold onto skewers, pressing firmly into a log shape.
- 5
Heat a grill or grill pan to medium-high. Brush grates lightly with oil.
- 6
Grill kebabs 7–8 minutes, rolling every 2 minutes, until blackened edges form and meat is cooked through.
- 7
Place whole peppers directly on the grill, turning with tongs every 2 minutes until charred all over (about 8 minutes total).
- 8
Remove peppers from heat. When cool enough to handle, peel off blackened skin, remove seeds, and tear into strips.
- 9
Warm flatbread on the grill for 1 minute per side until soft and pliable.
- 10
Arrange kebabs, charred peppers, and flatbread on a platter. Scatter fresh herbs on top.
- 11
Cut lemon into wedges and serve alongside for squeezing over the kebab.
Tools you’ll need
- 8 wooden skewers
- mixing bowl
- grill or grill pan
- grill brush
- metal tongs
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