Go Back Email Link
–+ servings
Tender Turkish lamb kebabs with pistachios served alongside a colourful spoon salad.
Print Recipe
No ratings yet

Turkish Lamb & Pistachio Kebab (Antep Kebabı)

Juicy, smoky Turkish lamb kebabs studded with crunchy pistachios and grilled until beautifully charred—simple ingredients, unforgettable flavour.
Prep Time20 minutes
Cook Time8 minutes
Marination/resting4 hours
Total Time4 hours 28 minutes
Course: Main Course
Cuisine: Turkish
Diet: Gluten Free
Servings: 6 kebabs
Calories: 335kcal
Author: Lee

Ingredients

  • 500 g lamb mince ground lamb (1.1lb)
  • 80 g raw pistachio shelled weight, roughly chopped (3oz)
  • ½ cup red onion grated, squeezed to remove excess liquid
  • 1 tsp Aleppo pepper pul biber
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 1 tbsp butter or lard optional, if using lean lamb mince

Instructions

  • Using your hands, combine all the ingredients together for about 5 minutes until sticky.
  • Divide the mixture into 6 portions (around 100g/3.5oz each) then squeeze into a sausage shape onto long flat skewers.
  • Flatten the sausage down slightly and repeat with all the meat.
  • Cover with plastic then refrigerate for 1-2 hours at the least (my recommendation is between 4-24 hours).
  • Cook on the BBQ (recommended)
Preheat the barbecue to medium-high heat and lightly oil the grill. Cook the kebabs for around 8 minutes, turning every 2 minutes, until nicely charred on all sides and the lamb is cooked
  • Under the Grill (Broiler)
Preheat the grill (broiler) to high and position the rack about 10cm (4 inches) below the heat. Place the kebabs on a lightly oiled rack set over a baking tray. Grill for 8–10 minutes, turning halfway, until browned and cooked through.
  • In the Oven
Preheat the oven to 220°C/425°F (200°C fan). Arrange the kebabs on a lined baking tray or wire rack and bake for 15–18 minutes, turning once halfway through. For extra colour, finish under the grill (broiler) for 1–2 minutes.

Notes

  • Choose fatty lamb: Use minced/ground lamb with 15–20% fat for the juiciest kebabs. Lean lamb will produce a drier result.
  • Drain the onion: Grate the onion and squeeze out as much liquid as possible before mixing to help the kebabs hold together.
  • Mix thoroughly: Knead the mixture by hand for at least 5 minutes until it becomes sticky. This develops the proteins naturally, so there’s no need for egg or breadcrumbs.
  • Chill before cooking: Refrigerate the shaped kebabs for 1–24 hours to firm them up and develop flavour. This also helps prevent them from falling off the skewers.
  • Use flat metal skewers: Traditional flat skewers hold the meat securely and cook more evenly than round or wooden skewers. If you don’t have any, simply shape the mixture into flattened sausage shapes.
  • Cook over high heat: A hot charcoal barbecue delivers the most authentic smoky flavour, but a gas grill, broiler or hot griddle pan all work well.
  • Don’t overcook: Lamb stays at its juiciest when just cooked through. Aim for an internal temperature of 71°C (160°F).
  • Freeze ahead: Freeze the shaped, uncooked kebabs for up to 3 months. Cook from frozen over medium heat for 12–15 minutes, turning regularly, or thaw overnight before grilling.
  • Serve traditionally: Pair with warm lavash, grilled tomatoes, grilled green peppers, sumac onions and fresh parsley. Turkish Spoon Salad or Shepherd’s Salad also make excellent accompaniments.

Nutrition

Calories: 335kcal | Carbohydrates: 5g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 459mg | Potassium: 352mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg