Grilled meatball fingers over pide with grilled onion and green pepper, sliced tomato and parsley on a blue-patterned plate.

Last updated: 26 October 2026

Grilled Meatball Skewers

Name: Grilled Meatball Skewers
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6
Cuisine: Turkish
Ingredients: 1 lb Lean ground beef, coarsely ground; 1 lb Ground lamb, 30% fat, from rib or breast meat; 3 tsp (15 g) Table salt; 3 Round pide breads, for serving; 6 Medium onions, for grilling; 6 Long green peppers, mild or hot; 3 Large tomatoes, sliced for serving; 1 bunch Parsley, chopped for serving

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Şiş köfte

Beef and lamb seasoned with table salt, shaped onto skewers and grilled over charcoal, served over pide with grilled onion and peppers.

Prep: 30 min
Cook: 30 min
Rest: 1 hr
Total: 2 hr
Servings: 6

Ingredients

1 lb Lean ground beef, coarsely ground
1 lb Ground lamb, 30% fat, from rib or breast meat
3 tsp (15 g) Table salt
3 Round pide breads, for serving
6 Medium onions, for grilling
6 Long green peppers, mild or hot
3 Large tomatoes, sliced for serving
1 bunch Parsley, chopped for serving

Method

Knead the beef, lamb and table salt until the mixture becomes cohesive. Cover and refrigerate for at least 1 hour.
Moisten your hands with water and press the mixture firmly onto narrow metal skewers, forming short, even meatballs with shallow finger ridges.
Prepare a charcoal grill with glowing, ash-covered coals and no flames. Grill the onions and green peppers, turning until softened and lightly charred. Peel and halve the cooked onions.
Grill the meatball skewers over moderate heat, turning once or twice. The short skewers can cook in 3–5 minutes per batch, but continue until a food thermometer reads at least 160°F in the thickest part. Keep dripping fat from flaring up.
Warm the pide, cut it into quarters and divide it among the plates. Slide the meatballs over the bread. Add grilled onion and peppers, sliced tomato and chopped parsley; serve hot.