Charred edges, juicy kebab meat, warm flatbread and a sharp red onion salad. This is the homemade kebab dinner from our video, with pepper paste and finely chopped vegetables mixed into the mince for plenty of flavour.
Make the kebabs with the meat you prefer, then build your plate with grilled peppers, crunchy cabbage and a spoonful of yoghurt sauce. Our Turkish Kebab Dinner Collection includes Kofte, Doner and Chicken Shish seasonings, so you can change the main flavour on your next kebab night.
Homemade minced meat kebab skewers
Makes: 4 kebabs, serving 2 generously or 3 with sides
Preparation: approximately 20 minutes
Chilling: 20 minutes
Cooking: approximately 15–20 minutes
Total: approximately 55–60 minutes, excluding rice prepared separately
This written recipe follows the ingredients and method shown in the video. Quantities, serving sizes and cooking timings have been added as practical estimates.
For the kebabs
- 500 g minced meat: beef, lamb, pork or a combination
- 2 heaped tbsp Baharat Kofte Seasoning
- 1 tbsp red pepper or tomato paste
- 1 tbsp olive oil, plus a little for the grill
- ½ red pepper, deseeded
- ½ small onion, peeled
- 10 g fresh flat-leaf parsley
Find the Kofte blend in our Turkish Kebab Dinner Collection with three seasoning flavours.
For the red onion salad
- 1 red onion, thinly sliced, for the salad
- 15 g fresh flat-leaf parsley, roughly chopped, for the salad
- 1 tsp sumac
- Juice of ½ lemon, plus lemon wedges to serve
For the Tzatziki
- 250 g thick plain yoghurt
- 1 tbsp Baharat Tzatziki Seasoning, adjusted to taste
- Salt to taste
The Tzatziki in the video is made by mixing our Tzatziki Seasoning into thick yoghurt. It does not need cucumber for this version.
To serve
- 2–3 flatbreads
- 2–3 long green peppers
- Shredded red cabbage, to serve
- Cooked Turkish rice pilaf, to serve (optional)
How to make the kebabs
- Chop the vegetables. Finely chop the red pepper, half onion and 10 g parsley by hand or with short pulses in a food processor. Squeeze out excess moisture so the mixture is finely chopped rather than watery.
- Season and mix the mince. Put the mince in a bowl with the Kofte Seasoning, red pepper paste and olive oil. Add the chopped vegetables and parsley. Knead with clean hands for 2–3 minutes until the mixture is sticky and holds together.
- Shape and chill. Divide into four portions. With slightly damp hands, press each portion firmly around a flat metal skewer, making an even kebab about 1.5–2 cm thick. Alternatively, shape into short, flattened kebabs without skewers. Cover and refrigerate for 20 minutes.
- Make the salad and yoghurt sauce. Toss the sliced red onion with 15 g parsley, sumac and the juice of half a lemon. In a separate bowl, stir the Tzatziki Seasoning into the thick yoghurt. Taste and adjust the seasoning, then refrigerate both until serving.
- Cook the kebabs and peppers. Preheat a grill pan or barbecue to medium-high and lightly oil the cooking surface. Cook the kebabs for approximately 12–18 minutes, turning carefully several times, until browned outside and fully cooked in the centre. Cook the green peppers alongside until blistered and softened. Use a clean food thermometer to check that the thickest part of each kebab reaches 75°C for at least 30 seconds; allow longer if necessary. Only brush with juices from fully cooked meat, using a clean brush.
- Build your kebab plate. Warm the flatbreads. Add the cooked kebabs, grilled peppers, red cabbage and onion salad. Finish with the yoghurt sauce and lemon wedges. Add cooked rice if you like and serve straight away.
The sides from the video
Rice: serve with our Turkish rice pilaf recipe. The video uses thin toasted vermicelli; the linked recipe uses orzo. Both bring that toasted pasta flavour, but they are different pasta shapes.
Cabbage: use finely shredded red cabbage, or make our kebab shop red cabbage salad ahead of dinner.
Flatbread: warm it just before serving, then lay the cooked kebabs on top so the bread catches the juices.
Tips for kebabs that hold together
- Choose mince with some fat. Around 15–20% fat is a useful starting point for juicy kebabs. Very lean mince can dry out more quickly.
- Drain the chopped vegetables. Too much liquid makes the mixture softer and harder to keep on a skewer.
- Knead until sticky. The mince needs to bind together before you shape it.
- Keep the thickness even. Thick centres take longer to cook. Flat metal skewers help support the meat.
- Let a crust form. Give the kebabs time to brown before you turn them, and use a spatula to support them if needed.
Questions before you cook
Which meat can I use?
Beef, lamb, pork or a combination all work for this style of minced meat kebab. Choose your meat and follow the same mixing and shaping method. The cooking temperature check still applies.
Can I make these without skewers?
Yes. Shape the mixture into shorter, flattened kebabs or patties and cook them in a grill pan. Keep them an even thickness and check the centre with a food thermometer.
Can I cook them in the oven?
Yes. Arrange the kebabs on a lightly oiled rack over a tray and cook in a preheated oven at 200°C fan for approximately 18–22 minutes, turning halfway. Thickness and ovens vary, so check that the centre reaches 75°C for at least 30 seconds. Use a suitable oven-safe skewer, or cook without skewers.
Do I need eggs or breadcrumbs?
No. This version uses neither. Thorough mixing, removing excess vegetable moisture and chilling help the kebabs hold their shape.
Can I prepare them ahead?
Shape the kebabs, cover and refrigerate until you are ready to cook, following the use-by date and storage instructions on your mince. Keep the salad and yoghurt sauce in separate covered containers.
Make your next kebab night at home
Pick your meat, mix in the seasoning and bring it together with warm bread, fresh salad and sauce. Start with Kofte for this recipe, then try Doner or Chicken Shish another night.
Get yours here: Turkish Kebab Dinner Collection with three seasoning flavours.
