Urfa Kebab - Turkish Ground Lamb Kebab (2025)

Urfa Kebab is a tender and delicious Turkish dish made from ground lamb mixed with red pepper paste and a few spices. It is then shaped onto skewers and grilled over charcoal. Unlike its spicier cousin, Adana Kebab, Urfa Lamb Kofta Kebab has a milder seasoning. It is perfect for those who likes rich, juicy, and smoky grilled meat without too much heat.

Urfa lamb kofta kebab comes from Şanlıurfa, a city in southeastern Turkey known for its deep food traditions. It’s usually served wrapped in Lavash Bread with grilled vegetables, Pickled Cucumber - Salatalik Tursusu, and Sumac Onions - Turkish Red Onion Salad and is called Urfa Dürüm (wraps).

How Is Urfa Kebab Different from Adana Kebab

Many people mix up Urfa kebab with Adana kebab, but they have a few key differences.

Urfa kebab has a gentler heat, while Adana kebab is noticeably spicier. Also, Adana Kebab comes from the city of Adana in southern Turkey, while Urfa Kebab originates from Şanlıurfa.

Ingredients You'll Need

Please scroll down to the recipe card below for thefull ingredients list withmeasurements, complete recipe method, recipe notes, and nutritional information.

• Ground lamb - Lamb is the traditional meat for this kebab. It has a rich, slightly earthy taste that works well with grilling. A good ratio is about80% lean meat to 20% fatto keep it juicy.

• Red pepper paste - This thick, slightly sweet paste made from sun-dried red peppers gives Urfa kebab its unique flavor. You can buy it from Turkish or Middle Eastern shops or online from Amazon.

• Seasoning - A simple blend of salt, freshly ground black pepper, and paprika is all you need. You can add a little chili if you want to make it slightly spicy.

• Tomatoes and Turkish sivri biber

How to Make Urfa Kebab - Turkish Ground Lamb Kebab

Making this juicy and delicious Urfa Kebab - Turkish Ground Lamb Kebab is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:

Place the ground lamb in a large bowl. Add red pepper paste, salt, black pepper, and paprika. Mix everything together for at least5–10 minutesuntil the meat becomes sticky and holds together.

Cover and let it rest in the fridge for1–2 hoursso the flavors develop. Divide the lamb kofte mixture into four equal parts. Wet your hands to prevent sticking while handling the minced meat. Take one part of the mixture then shape it around the skewer to form a flattened köfte kebab. Repeat with the remaining mixture.

Preheat a charcoal or gas grill tomedium-high heat. Grill for8 to 10 minutes per side, turning carefully to avoid breaking them. You can also use a gas BBQ, a griddle pan, or oven to cook your Urfa kebabs. On a BBQ, they take about 15 to 20 minutes, 10 to 12 minutes on a griddle pan, and 18 to 20 minutes in an oven preheated to 200°C (392℉).

Serve them while still hot withlavashorpita bread, grilled tomatoes and peppers,Sumac OnionS - Turkish Red Onion Salad, and a side of yogurt orShawarma White Sauce.

Recipe Tips From the Chef

• Use fresh lamb– The fresher the meat, the better the taste.

• Mix thoroughly– Kneading the meat well helps it stick to the skewers.

• Chill before cooking– This keeps the kebabs firm and easy to handle.

• Control the heat– Cooking overmedium-high heatensures a good char without drying out the meat.

• Make sure to turn the kebabs a few times to ensure all the sides are cooked equally.

• Have a bowl of water with you while handling and molding the minced meat around the skewer to form a flattened kofte kebab.

Serving Urfa Kebab - Turkish Ground Lamb Kebab

A well-rounded meal needs more than just the main dish. These sides pair perfectly with Urfa kebab:

1. Bulgur Pilavi - Turkish Bulgur Rice Pilaf

Bulgur is a staple grain in Turkey, often cooked with tomato paste and onions for extra flavor.

2. Turkish Acili Ezme Salad

This finely chopped salad made with tomatoes, peppers, and lemon juice adds a fresh contrast to the smoky kebab.

3. Haydari (Turkish Yogurt Dip)

A thick yogurt dip with garlic and herbs helps balance out the warm spices in the kebab.

4. Turkish Pickled Red Cabbage

Pickles add a crunchy, slightly sour bite that cleanses the palate between bites of rich lamb.

Storage Instructions

Store leftover Urfa kebabs in an airtight container in the fridge for up to3 days. Reheat on a grill, in a pan, or in a180°C (350°F)oven for about10 minutes.

For longer storage, wrap and freeze for up to3 months. Thaw in the fridge overnight before reheating. If storing uncooked meat, keep it refrigerated forup to 24 hoursor freeze for later use.

Recipe FAQ s

For more delicious homemade Turkish kebab recipes why not try:

Did you make this recipe?Please let me know how it turned out! Leave a comment below and tag@cookingorgeouson Instagramand hashtag it#cookingorgeous.

I hope you enjoy the process of making this delicious Turkish ground lamb kebab - Urfa Kebab recipe as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet olsun!