Urfa kebab from Sanliurfa is milder and less spicy than Adana kebab. Finely ground meat is mixed with lamb tail fat and grilled on skewers. Serve with grilled vegetables and lavash; it is a good choice for people who prefer less heat.
Knead the ground meat with the finely chopped lamb tail fat, grated onion with its moisture squeezed out, salt, and black pepper for a long time until well combined.
Press palm-sized portions of the mixture around flat skewers and arrange them on a tray. Let them rest for 15 minutes.
Place the skewers on a hot grill. Turn them as they cook until evenly browned on all sides.
Char the tomatoes and green peppers over the same fire, then serve them hot with the kebabs and warm lavash.
Important: Wet your hands with cold water as you shape the meat around the skewers to help it adhere. Caution: Make sure the fire is very low; otherwise, the meat may fall off the skewers. No allergens are listed.
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