Urfa kebab, the milder and less spiced version of Adana kebab from Şanlıurfa cuisine, is made by blending finely ground mince with tail fat and grilling it on a skewer. Served with charred vegetables and lavash, this kebab is ideal for those who don't enjoy sharp heat.
Knead the ground meat together with finely chopped tail fat, drained grated onion, salt and black pepper for a long time.
Press palm-sized portions of the mixture onto flat skewers, arrange on a tray and let rest for 15 minutes.
Place the skewers on a hot grill and cook, turning, until every side is evenly browned.
Char the tomatoes and peppers over the same fire and serve with the kebab and hot flatbread.
Important: Wetting your hands with cold water while wrapping the ground meat around the skewer makes it easier for the meat to stick to the skewer. Caution: Make sure the heat is very low, or the meat on the skewer may fall apart. No allergens specified.
Adding a few drops of lemon juice to the mixture helps keep the meat softer.
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