Ground Lamb and Plum Kebabs (Can Eriği Kebab)

Name: Ground Lamb and Plum Kebabs (Can Eriği Kebab)
Cuisine: Turkey
Ingredients: ½ teaspoon Freshly ground black pepper; 12 small (1-inch), tart greengage or other plums, cut in half lengthwise and pitted; 1½ teaspoons Coarse salt (kosher or sea); 1½ teaspoons Coarse salt (kosher or sea); 1½ pounds finely chopped ground lamb; 1½ teaspoons Coarse salt (kosher or sea); 12 small (1-inch), tart greengage or other plums, cut in half lengthwise and pitted

Preparation info

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Another kebab from Gaziantep, Turkey’s barbecue heartland, is made with a tart green plum called can eriği. It looks like a greengage but is considerably more tart. Half-ripe greengages or any plum will do. A similar kebab is made with crab apples. To make the kebabs you’ll need:

Ingredients

1½ pounds finely chopped ground lamb
1½ teaspoons Coarse salt (kosher or sea

Asia
Turkey
Main course
Mediterranean
Gluten-free

Method

Mix the lamb with the salt and pepper and assemble and grill the kebabs the same way as the Onion Kebabs, 3 plums (6 halves) per skewer.

A selection of Turkish minced lamb kebabs. From right to left: sebzeli kebab (vegetable kebabs), adana kebab (hot peppe