How to make it
5 steps. Take it one step at a time.
Finely chop the red bell peppers
Finely chop the red bell peppers using a knife or food processor. Place the chopped peppers in a sieve and squeeze firmly to remove all excess liquid. The mixture must be dry to prevent the meat from falling off the skewers.
Mince the lamb meat and tail fat together
Mince the lamb meat and tail fat together using a large knife (zırh) or a meat grinder on a coarse setting. The fat should be evenly distributed throughout the meat.
Combine the minced meat and fat, the dry chopped peppers, chili flakes, and salt
In a large bowl, combine the minced meat and fat, the dry chopped peppers, chili flakes, and salt. Knead the mixture for at least 5-10 minutes until the meat becomes tacky and forms a cohesive mass. Chill in the refrigerator for 30 minutes.
30 minWet your hands slightly
Wet your hands slightly with water. Take a handful of the meat mixture (about 150-175g) and thread it onto a wide, flat metal skewer. Press and squeeze the meat along the skewer to form a long, flat kebab with characteristic indentations from your fingers.
Grill over hot charcoal embers
Grill over hot charcoal embers for about 3-4 minutes per side. Flip the skewers frequently to ensure even cooking and to catch the dripping fat with flatbread. The meat should be charred on the outside but juicy on the inside.
8 min
A little kitchen wisdom
Using a 'Zırh' (a large curved knife) to hand-mince the meat provides the best texture. If you use a food processor, be careful not to over-process into a paste. Always use wide, flat metal skewers to help the meat stay on.
