Tepsi kebap with spinach yoghurt

Sabrina Ghayour’s Turkish-inspired spiced tepsi kebap is baked in the oven and makes a brilliant midweek meal.


For the tepsi kebap

  • 500g/1lb 2oz lamb mince, about 20 per cent fat
  • 1 onion, minced in a food processor and drained of any liquid or very finely chopped
  • 2 large garlic cloves, minced
  • ½ red pepper, cored, seeds removed and very finely chopped
  • 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve
  • 2 tbsp tomato purée
  • 1 tbsp pul biber or Aleppo chilli flakes
  • ½ tsp bicarbonate of soda
  • sea salt flakes and freshly ground black pepper

For the spinach yoghurt

  • 250g/9oz spinach
  • 500g/1lb 2oz Greek-style yoghurt
  • 1 large garlic clove, minced
  • 2 generous handfuls walnut halves, roughly chopped
  • 2 tsp sumac, plus extra to garnish
  • olive oil, for drizzling
  • sea salt flakes and freshly ground black pepper

To serve (optional)

  • tortilla wraps or bread
  • sliced red onion
  • Greek-style yoghurt
Tepsi kebap with spinach yoghurt

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