Urfa Kebab (Meat) Calories

Urfa kebab is generally mildly seasoned rather than very hot, especially compared with Adana kebab. Its heat still varies by recipe, so ask for a mild version if you are sensitive to chilli.

Urfa kebab is commonly made with lamb, beef, or a mixture of the two. The mince usually contains some fat, which helps the kebab stay moist and hold its shape on the skewer while grilling.

Urfa kebab is made primarily from minced lamb or beef, salt, and seasoning; some recipes include isot or other pepper. Traditional versions rely on well-seasoned meat rather than breadcrumbs or a heavy binder.

Urfa kebab is traditionally shaped around flat metal skewers and grilled over charcoal. The skewers are turned as the meat cooks, giving it an even char and a smoky flavour while keeping the inside tender.

Urfa kebab is often served hot with flatbread, grilled tomatoes and peppers, and a fresh salad with onion or parsley. Yogurt or ayran may accompany it too; the bread can catch the juices from the grilled meat.

Urfa kebab can fall off if the mince is not worked enough, is too wet, or is loosely pressed around the skewer. Knead and chill the mixture, then shape it firmly and evenly; a properly hot grill also helps it set.

Yes, you can cook Urfa kebab in an oven, though charcoal grilling gives it the traditional smoky flavour. Shape it onto oven-safe skewers or bake it on a tray, turning as needed so the meat cooks evenly.

Urfa kebab is associated with Şanlıurfa in southeastern Turkey. It is a regional grilled minced-meat kebab, usually seasoned more mildly than Adana kebab, although recipes and spice levels vary between cooks.

Refrigerate leftover Urfa kebab in a covered container promptly and eat it within a few days. Reheat it until hot throughout, covering it to help prevent the meat from drying out; discard it if it was left out for too long.