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Turkish lamb kebabs recipe

Turkish lamb kebabs recipe

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8 ratings

These gorgeous lamb kebabs are so quick to make and are packed with flavour. Just make a quick marinade, sizzle the meat in a griddle pan and serve with warm pitta breads topped with lashings of houmous, chilli sauce and a vibrant fresh salad. See method

  • Serves 4
  • 22 mins to prepare and 8 mins to cook
  • 694 calories / serving

Ingredients

  • 1 x 500g lamb neck fillet, cut lengthways into 3 x 10cm (4in) pieces
  • 4 large white pittas
  • 1 tbsp olive oil
  • 1 x 200g tub houmous
  • 2 tbsp Greek style yogurt (optional)
  • 1 tbsp chilli sauce, to serve (optional)
  • pickled chilli peppers, to serve (optional)

For the salad

  • 1 x 220g pack cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cucumber, roughly chopped
  • bunch flat-leaf parsley, chopped
  • 2 tsp sumac
  • 1 lemon, juiced

For the pepper paste

  • 1 red pepper, roughly chopped
  • 1 red onion
  • 2 garlic cloves
  • 4 tsp butter
  • 2 tsp chilli flakes
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp sumac
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2900kj
    694kcal     35%

  • Fat

    36g 52%

  • Saturates

    10g 50%

  • Sugars

    13g 15%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 59.1g Protein 38g Fibre 10.6g

Method

  1. To make the pepper paste, combine the pepper, onion, garlic, butter and the spices and whizz for 2 minutes, or until smooth.
  2. Put the lamb in a large bowl and add the pepper paste, rubbing it into the meat until well covered. Set aside for 10 minutes to marinate.
  3. Meanwhile, make the salad. Combine the tomatoes, red onion, cucumber and parsley in a large bowl. Add the sumac and lemon juice; toss to combine. Set aside until needed.
  4. Preheat a griddle pan. Cook the lamb for 4-6 minutes on each side, until cooked through. Remove and leave to rest, covered with kitchen foil.
  5. Wipe the griddle clean with kitchen towel. Brush the pitta with the oil and toast on the griddle for 1-2 minutes, until warmed through.
  6. To assemble, put a piece of lamb on each pitta and top with the salad, a little houmous, yogurt and chilli sauce (if using). Serve with a pickled chilli pepper on the side, if you like.

Tip: The pepper paste can also be mixed with mince to make delicious Turkish-inspired meatballs

See more 30-minute fakeaways

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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