Turkish Smoked Lamb Kebab
A smoked lamb kebab in Turkish style that combines traditional preparation with modern hot smoking. The meat mixture of lamb with onions, parsley and Turkish spices is shaped onto wide steel skewers and cooked in a smoker. The result is an exceptionally aromatic and tender kebab dish.
Ingredients(for 1 kg)
Instructions
Preparing the meat mixture
20 minutes + 1 hour restingCombine minced lamb with well-squeezed onion, parsley, pepper paste, cumin, salt and pepper. Knead vigorously until it binds, then rest for 1 hour chilled.
Shaping skewers
15 minutesApply approx. 200 g of meat mixture evenly onto wide steel skewers and press firmly. Place skewers in the freezer for 20 minutes to stabilize the shape.
Smoking
1-1.5 hoursPreheat smoker with cherry and beech wood to 130-150 °C. Insert skewers and smoke to a core temperature of 72-75 °C. Turn once after approx. 30 minutes.
Serving
5 minutesRemove kebabs from skewers and serve immediately with flatbread, grilled vegetables, tomato-onion salad and Cacık.
Pro Tip
Use wide, flat skewers so the kebab adheres well and does not rotate. The mixture must have no air pockets, so press firmly and tap several times.
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