Urfa Onion Kebab / Şanlıurfa Onion Kebab

Şanlıurfa onion kebab is a traditional dish specific to Şanlıurfa province, prepared for centuries and forming an integral part of the region’s cultural heritage. The dish is made by alternating cubes of lamb meat pulled through a zırh and dried onions on skewers, then grilled over charcoal fire. 27 December 2018 marks the date when this product was officially registered with a geographical indication by the Şanlıurfa Chamber of Commerce and Industry.

Şanlıurfa onion kebab is a type of kebab prepared by threading dried onions and meat pulled through a zırh alternately onto skewers and grilling over fire. Its distinctive features stem from the local artisanal method of combining ingredients and its traditional presentation. This kebab uses lamb meat, dried onions the size of walnuts, and fresh Şanlıurfa pepper (isot).

The traditional production method of Şanlıurfa onion kebab includes the following steps:

• 180–210 grams of meat pulled through a zırh
• 8 dried onions the size of walnuts
• 2–4 fresh Şanlıurfa peppers (isot)
• 3 grams of salt

1. Preparation of the Onions: The ends of the dried onions are cut off and they are prepared for skewering with their skins intact. The onions are threaded onto the skewer by rotating it to prevent cracking or splitting.
2. Preparation of the Meat: After the meat is pulled through the zırh, salt is added. A piece of 30–35 grams is taken from the zırh-pulled meat, rolled into a ball in the palm of the hand, and shaped to match the width of the onions.
3. Assembly on the Skewer: The kebab skewer must be square-sectioned, 50–60 centimeters long, and made of forged iron. The skewers are assembled starting with an onion, followed by a meat ball, ensuring the sequence is not disturbed. The rolled meat balls are threaded through the center of the onion so they adhere to it, positioned after every half onion. The assembly is completed with the final onion. Each skewer must contain four dried onions and three meat balls.

The prepared skewers are cooked over charcoal fire for approximately 20 minutes, turned two to three times. After cooking, they are removed from the skewers while hot and served immediately.

The fame of Şanlıurfa onion kebab arises from its long-standing recognition in the region as part of the local cultural heritage, the artisanal method used to combine its ingredients, and its traditional presentation. Therefore, the minimum requirements for cooking and serving must be carried out within the geographical boundary of Şanlıurfa province.

Oversight will be conducted by a monitoring body composed of one representative each from the Şanlıurfa Chamber of Commerce and Industry, the Şanlıurfa Directorate of Food, Agriculture and Livestock, and the Şanlıurfa Association of Restaurant Owners, Pastry Chefs and Kebab Makers.

Oversight will be carried out at least once annually, as well as whenever deemed necessary or upon complaint. During inspections, compliance with the production method, correct use of the geographical indication, and adherence to standards for the meat and onions will be verified.