In a large bowl, combine all of the ingredients except for the olive oil. This includes the ground lamb, grated onion, minced garlic, paprika, dried oregano, ground cumin, kosher salt, black pepper, red pepper flakes (if using), chopped parsley, and bread crumbs. Use your hands to mix everything together until well blended. The mixture should be moist but firm enough to hold its shape.
Once mixed, divide the mixture into 12 equal parts. I like to weigh them out to ensure even cooking. Each part will become a kebab, so make sure they’re not too small or too large.
Take each portion and mold it around a skewer, forming a long sausage shape. Make sure to press the mixture firmly onto the skewer so it adheres well. This will help prevent the kebabs from falling apart during grilling.
Preheat your grill to medium-high heat. This is an important step because a hot grill will create a nice sear on the outside of the kebabs, locking in the juices.
Brush the kebabs with a little olive oil before placing them on the grill. This will help them brown beautifully and prevent sticking.
Place the kebabs on the grill and cook for about 8 to 12 minutes, turning occasionally. You’ll want them to be evenly browned and cooked through. Look for a nice golden brown color and firm texture.
Once cooked, remove the kebabs from the grill and let them rest for a few minutes. This will help the juices redistribute throughout the meat, making every bite tender and juicy.
Sprinkle with additional parsley for garnish before serving. This adds a fresh touch and makes the kebabs visually appealing.
Serve your Turkish Kebab with warm pita bread, yogurt sauce, or a fresh salad. Enjoy every delicious bite!
