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Kurdish kebab (kebab kurdi): recipe illustration
Meat

Kurdish kebab (kebab kurdi)

Lamb skewers marinated in sumac and cumin, grilled with onion and bell pepper. They are tender, slightly tangy and smoky, typical of grilled dishes from Iraqi Kurdistan.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

316 kcal per serving

Protein
22.6 g
Carbohydrates
9.6 g
of which sugars
6.5 g
Fat
19.5 g
Fiber
3.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the lamb into 3 cm cubes and put them in a bowl with the yogurt, garlic, oil, lemon juice and spices.
  2. Mix well, cover and marinate in the fridge for at least 2 hours.
  3. Cut the onions and bell peppers into large chunks.
  4. Thread the meat, onion and pepper alternately onto skewers.
  5. Heat a grill or grill pan over high heat.
  6. Cook the skewers for 10 to 12 minutes, turning them, until the meat is golden and just cooked through.
  7. Serve hot with flatbread and a green salad.

Variations and tips

Oven version. Preheat the oven to 240 °C and cook the skewers on a rack for 12 to 15 minutes, turning them halfway through.

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Original Ecomely recipe.