Adana kebab
Hand-minced lamb with red pepper and pul biber, pressed onto wide skewers and grilled over charcoal. Served on flatbread with sumac onions.
- 37 min25 prep · 12 cook
- MediumDifficulty
- 620 kcalper serving
Ingredients
- Minced lamb (about 20% fat)700 g
- Red pepper, very finely chopped1
- Onion1
- garlic2 cloves
- Pul biber (Aleppo pepper flakes)2 tsp
- Sweet paprika1 tsp
- Ground cumin1 tsp
- Saltto taste
- Flatbreads (lavash or pide)4
- Red onion, thinly sliced1
- Sumac1 tsp
- Chopped parsley3 tbsp
- Tomatoes2
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Steps
- 1
Grate the onion and squeeze out the juice. Squeeze the chopped pepper dry too.
- 2
Knead the lamb with the onion, pepper, crushed garlic, pul biber, paprika, cumin and salt until sticky. Chill.
- 3
With wet hands, press the meat in long flat sausages around wide skewers, pinching the surface.
- 4
Toss the red onion with the sumac, parsley and a pinch of salt.
- 5
Grill the kebabs and the whole tomatoes over very high heat, turning, until charred and just cooked.
- 6
Warm the flatbreads on the grill, lay the kebabs on top and serve with the sumac onions and tomatoes.
Tips and questions
- Why does my kebab fall off the skewer?
- The mix is too wet or not kneaded enough. Squeeze the onion and pepper dry, knead until sticky and chill before shaping. Wide flat skewers help a lot.
- Can I use beef instead of lamb?
- Yes, or a mix of both, but choose mince with around 20% fat so it stays juicy.
Enjoy your meal!
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