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Grilled Turkish Ground Lamb Kebabs are a delicious, spicy and exotic way to change up your summer grilling routine!


Total time

145 minutes




Dinner, Lunch


  • ¼ cup shelled pistachios
  • ½ small Onion ( coarsely chopped, about 1/2 cup)
  • 4 large cloves garlic (coarsely chopped)
  • ¼ cup chopped Italian (flat-leaf) parsley
  • 1 teaspoon baharat
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ⅔ pound ground lamb
  • olive oil
  • pita bread, red onion, tomatoes, lettuce, plain yogurt (for serving)


  1. In a mini food processor, grind pistachios until finely ground.
  2. Add onion, garlic, parsley, baharat, crushed red pepper flakes, cayenne and salt and process to paste consistency. Transfer to a bowl.
  3. Add ground lamb and mix until combined.
  4. Divide lamb mixture into 4 even sausage-shaped portions. Place on a plate and refrigerate for 2 hours.
  5. Thread a skewer through the center of each portion lengthwise. Preheat grill over medium-high heat. Brush the kebabs with olive oil then place on grill. Reduce heat to medium and grill 2-3 minutes per side, making quarter turns until cooked through.
  6. Serve on pitas with onion, tomatoes, lettuc and yogurt.

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