Proper kebab from the grill

Over the years, I tried to make the original kebab, but overall I failed miserably. That was because the meat didn’t stick to the skewers.
This time I finally learned how to make proper kebabs from Yousef on Youtube, and it’s easier then I thought it was. And if I can do it, you can do it too.

Prep Time 2 hrs 15 mins
Cook Time 1 hr 25 mins
Total Time 3 hrs 40 mins
Course Main Course, Snack
Cuisine Turkish
Servings 4 people
Calories 1442 kcal


  • 1 ½ Kg ground beef
  • ½ Kg ground lamb
  • 2 piece red onions
  • 4 piece Yufka  or Turkish flatbread


  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp sumac


  • Put the onions in a blender and grind them down. Put in a sieve for 2 hours to get rid of a lot of moisture.
  • Mix the beef and lamb meat with the onion and seasoning and put it in small portions in a blender. The salt in the seasoning and the movements of the grinding dissolves the protein and makes for a tight structure. This way, the meat sticks better to the skewers.
  • Fire up your grill and place the skewers over direct heat till the meat reaches a core temperature of 70°C/158°F.
  • Pull the meat off the skewers with a piece of flatbread and ad some tomato, lettuce, onions and garlic sauce.



Calories: 1442kcalCarbohydrates: 29gProtein: 90gFat: 105gSaturated Fat: 42gPolyunsaturated Fat: 5gMonounsaturated Fat: 45gTrans Fat: 5gCholesterol: 358mgSodium: 2311mgPotassium: 1443mgFiber: 2gSugar: 2gVitamin A: 9IUVitamin C: 4mgCalcium: 143mgIron: 10mg
Keyword Grilled, Ground beef, Ground Lamb, Kebab
Tried this recipe?Let us know how it was!

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