Ezmeli Kebab Recipe

Prepare the mixture

Place the ground meat in a large bowl. Add the grated onion (including its juices), minced garlic, chopped parsley, cumin, coriander, smoked paprika, black pepper and salt. If using, add the egg to help bind. Mix with your hands until well combined but don't overwork — about 1 to 2 minutes.

Check texture: if the mixture feels too loose to shape, add bread crumbs 1 tablespoon at a time until it holds together. Taste a small raw pinch for seasoning (or fry a tiny patty to test) and adjust salt and spices as needed.

Shape: divide the mixture into 6 equal portions for small patties or 4 larger portions. Wet your hands with a little water or oil and shape each portion into an oval kebab or long sausage shape about 4–5 inches long and 1–1.5 inches thick. Press onto skewers if you prefer to grill on skewers.

Cook: heat a large skillet or grill over medium-high heat and add 1 tablespoon olive oil. When hot, add kebabs (do not overcrowd) and cook 3–4 minutes per side until well browned and internal temperature reaches 160°F (71°C) for ground lamb/beef. If using an oven, place kebabs on a baking sheet and roast at 400°F (200°C) for 12–15 minutes, turning once, until cooked through.

Finish: remove kebabs to a plate and let rest 3–5 minutes before serving. Brush lightly with remaining tablespoon of olive oil or a squeeze of lemon if desired.

If using fresh potatoes: cut potatoes into 1/3–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly with paper towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C) for the first cook. Fry potatoes in batches 3–4 minutes until pale and slightly tender but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and black pepper.

If using oven-baked fries: toss potato sticks with 1–2 tbs oil, spread on a baking sheet in a single layer and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until crisp and golden. Season with salt and pepper.

Assemble: place a kebab on a plate alongside a generous portion of chips. Add sliced tomato, red onion and pickles. Spoon yogurt or tzatziki on the side or spread inside warm flatbread if using.

Optional wrap: warm a pita or flatbread, place a kebab inside, add tomatoes, onion, pickles and a drizzle of yogurt. Serve with chips and lemon wedges for squeezing over the kebab.

Serve immediately while kebabs are hot and chips are crisp.