Adana Kebab
The southern Turkish skewer of hand-minced lamb pressed onto a flat iron skewer with sweet pepper paste and red pepper flakes, grilled fast over coals until the fat crisps and the inside stays juicy.
Ingredients
- lamb shoulder with fat, hand-minced or coarsely ground800 g
- yellow onion, grated and squeezed dry1 small
- garlic, finely grated3 cloves
- Turkish red pepper paste (biber salçası)2 tbsp
- Aleppo or Maraş pepper flakes1 tbsp
- ground cumin1 tsp
- sumac1 tsp
- kosher salt1.5 tsp
- lavash or flatbread, to serve4 pieces
- red onion, sliced1
- flat-leaf parsley1 handful
- lemon wedges4
Steps
Combine ingredients in bowl.
Combine lamb, onion, garlic, pepper paste, pepper flakes, cumin, and salt in a wide bowl.
Knead the mixture vigorously.
Knead vigorously for 8 minutes until the mixture turns sticky and pale.
Chill the mixture 30 minutes so the fat firms.
Press portions onto skewers.
Wet your hands and press portions onto flat metal skewers in long, even logs.
Grill kebabs over hot coals.
Grill over hot coals or a ripping-hot grill pan, turning every 2 minutes, for 8-10 minutes total.
Rest kebabs and add toppings.
Rest 2 minutes on warmed lavash, then top with sumac-dusted onion, parsley, and lemon.
Nutrition, per serving. 545 calories. Protein 38.5 grams, 27 percent. Carbs 18.5 grams, 13 percent. Fat 38 grams, 60 percent. Fiber 2 grams, sugar 3 grams, saturated fat 15 grams, sodium 950 milligrams. Estimated from ingredients.
