Urfa Kebab (Mild Minced Lamb Skewer - small)

Minced lamb: The main protein for the kebabs, providing a rich and tender texture.

Onion: Adds moisture and a slight sweetness to the kebabs.

Garlic: Provides a robust and aromatic flavor.

Ground cumin: A warm spice that adds earthy notes.

Ground coriander: Offers a citrusy and slightly sweet flavor.

Paprika: Adds a mild heat and vibrant color.

Salt: Enhances all the flavors in the kebabs.

Black pepper: Adds a subtle heat and depth of flavor.

Olive oil: Used to brush the skewers, preventing them from sticking to the grill and adding a touch of richness.

When shaping the minced lamb mixture around the skewers, wet your hands with a bit of water or olive oil to prevent the mixture from sticking to your fingers. This will help you achieve a smoother and more even coating, ensuring that the kebabs cook uniformly on the grill.

• minced lamb - Substitute with minced beef: Minced beef has a similar texture and can absorb spices well, making it a good alternative for kebabs.

• minced lamb - Substitute with minced chicken: Minced chicken is a leaner option and can be seasoned similarly to lamb for a lighter version of the kebab.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base to the kebab mixture.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a slightly different texture to the kebab.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more evenly distributed garlic flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced finely.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a cumin alternative.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the other spices in the kebab.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and slightly licorice-like flavor, which can be a unique twist.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and slightly sweet flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the kebab, enhancing its flavor.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat along with the paprika flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the kebab mixture.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for cooking kebabs.

• olive oil - Substitute with avocado oil: Avocado oil is another healthy oil option with a high smoke point and a mild flavor.

• Allow the Urfa kebabs to cool down completely at room temperature before storing or freezing.
• For short-term storage, place the kebabs in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• If you plan to freeze the kebabs, wrap each skewer individually in plastic wrap to prevent them from sticking together.
• After wrapping, place the kebabs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• The kebabs can be frozen for up to 3 months. For best results, consume within this period.
• When ready to reheat, thaw the kebabs in the refrigerator overnight.
• To reheat, preheat your oven to 180°C (350°F). Place the kebabs on a baking sheet and cover with aluminum foil to prevent drying out.
• Heat in the oven for about 15-20 minutes or until thoroughly warmed. Alternatively, you can reheat on a grill or stovetop over medium heat, turning occasionally until heated through.
• Serve the reheated Urfa kebabs with fresh vegetables, flatbread, or your favorite sides.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Urfa Kebab on a baking sheet lined with aluminum foil.
  3. Lightly brush the kebabs with a bit of olive oil to keep them moist.
  4. Cover the kebabs with another piece of aluminum foil to prevent them from drying out.
  5. Heat in the oven for about 10-15 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the Urfa Kebab in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the kebabs are heated through.

• Microwave Method:

  1. Place the Urfa Kebab on a microwave-safe plate.
  2. Cover the kebabs with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Lightly brush the Urfa Kebab with olive oil.
  3. Place the kebabs on the grill and cover.
  4. Grill for about 5-7 minutes, turning occasionally, until they are heated through and have a slight char.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the Urfa Kebab with olive oil.
  3. Place the kebabs in the air fryer basket in a single layer.
  4. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large bowl: For combining the minced lamb, onion, garlic, and spices.

• Knife: To finely chop the onion and mince the garlic.

• Cutting board: A surface to chop the onion and garlic.

• Measuring spoons: To measure out the cumin, coriander, paprika, salt, and black pepper.

• Mixing spoon: To mix the ingredients together until evenly distributed.

• Skewers: To shape the lamb mixture around for grilling.

• Grill: To cook the skewers until they are done and slightly charred.

• Basting brush: To brush the skewers with olive oil before grilling.

• Tongs: To turn the skewers occasionally while grilling.

• Serving platter: To serve the cooked kebabs with your favorite sides.

Prepare ingredients in advance: Chop the onion and garlic the night before to save time on the day of cooking.

Use a food processor: Quickly mince the onion and garlic using a food processor instead of chopping by hand.

Pre-soak skewers: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Batch preparation: Form all the kebabs at once and place them on a tray, ready to grill.

Preheat the grill: Ensure the grill is preheated to medium-high heat before you start cooking to reduce waiting time.