Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.
A typical Persian dish, serve with whole roasted tomatoes and some warm pita bread and maybe some salad (lettuce, coriander, white cabbage & onions etc.)
Kabab koobideh is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.
Well-seasoned meatballs are cooked in a spicy tomato sauce for this Moroccan Spicy Meatball and Tomato Tagine. Eggs are an optional but classic addition to the dish. The meatballs can be made from lamb or beef mince, or a combination of the two. Use a traditional tagine or a deep, wide skillet with a lid.
Turkish Lahmacun is a baked flatbread topped with minced meat, onions, tomatoes, peppers and spices served with a side of parsley and a lemon wedge that add a hint of freshness. Try baking these Turkish spiced lamb and tomato flat breads on a heated pizza stone in the oven so that the crust and topping cook evenly.
Scotch eggs may have been inspired by this Desi dish, where hard-boiled eggs are encased in a layer of seasoned minced lamb and served with a spicy tomato gravy.
Pljeskavica are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning “to clap the hands,” the motion used to form these thin, large burgers. They can be made with any combination of pork, lamb and beef and can be grilled, broiled, baked or pan fried, although grilling is traditional.