Turkish·non-vegetarian·medium

Spicy Lamb and Bulgur Kebab with Sumac Onions

Name: Spicy Lamb and Bulgur Kebab with Sumac Onions
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500g lamb mince; 50g fine bulgur; 1 medium, grated onion; 2, minced garlic cloves; 1 tsp red chili flakes; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; ½ tsp black pepper; ¼ cup, finely chopped fresh parsley; 1 large, thinly sliced red onion; 2 tbsp sumac; 2 tbsp lemon juice; 4 pieces flatbreads; 2 tbsp olive oil

There’s something magical about the way the smoky scent of grilling lamb mingles with the earthy aroma of fine bulgur. This kebab, a cherished specialty from southeastern Turkey, brings together tender minced lamb, a whisper of chili heat, and the nutty chew of bulgur in every bite. As you shape the mixture onto skewers, you’ll feel the cool, spiced meat yielding under your fingers, promising a crust that will char and crackle over the coals. Once off the grill, you’ll nestle the kebabs onto a warm flatbread, drape them with whisper-thin slices of red onion tossed in tangy sumac, and finish with a handful of fresh flat-leaf parsley. A squeeze of lemon awakens all the flavors, making this a meal you’ll crave long after the last bite. It’s rustic, bold, and deeply satisfying.

45 min(prep 30 + cook 15)

4 servings

520 kcal

Ingredients

lamb mince500g
fine bulgur50g
onion1 medium, grated
garlic cloves2, minced
red chili flakes1 tsp
ground cumin1 tsp
ground coriander1 tsp
salt1 tsp
black pepper½ tsp
fresh parsley¼ cup, finely chopped
red onion1 large, thinly sliced
sumac2 tbsp
lemon juice2 tbsp
flatbreads4 pieces
olive oil2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Place the fine bulgur in a small bowl and cover with hot water. Let it soak for 10 minutes until softened, then drain any excess water.
2
In a large bowl, combine the lamb mince, softened bulgur, grated onion, minced garlic, chili flakes, cumin, coriander, salt, pepper, and chopped parsley. Mix thoroughly with your hands for 5 minutes until the mixture is sticky and well combined.
3
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
4
Meanwhile, prepare the sumac onions: toss the sliced red onion with sumac, lemon juice, and a pinch of salt. Set aside to marinate while the kebabs rest.
5
Divide the meat mixture into 8 equal portions. Shape each around a flat metal skewer, forming long, oval kebabs about 10cm in length. Press firmly so the meat adheres.
6
Grill the skewers over medium-high heat (charcoal or gas) for 6-8 minutes, turning occasionally, until nicely charred and cooked through. Alternatively, cook in a hot griddle pan.
7
Warm the flatbreads on the grill or in a dry pan. Serve each flatbread topped with two kebabs, a generous pile of sumac onions, and extra parsley. Squeeze lemon over the top and eat immediately.

#kebab #grilled #lamb #turkish

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