A recipe from Gemo
Adana Kebab
Spicy Turkish minced-lamb kebabs shaped onto flat skewers and grilled until smoky, juicy, and lightly charred, served with lavash, grilled vegetables, and sumac onion.
Method
- 01
Put 700 g ground lamb in a wide bowl. Mince 100 g lamb tail fat as finely as possible, then add it with 1 squeezed minced red bell pepper, 2 tablespoons red pepper flakes, 1 teaspoon paprika, and 1 3/4 teaspoons salt. Knead firmly for 5-7 minutes until the mixture feels sticky and cohesive, not crumbly.
⏱ 7 min
- 02
Cover and chill the kebab mixture for at least 20 minutes. Meanwhile, soak wooden skewers if using them, or prepare wide flat metal skewers. Mix 1 thinly sliced red onion with 1 teaspoon sumac and 1/2 bunch chopped parsley for serving.
⏱ 20 min
- 03
Divide the chilled meat into 4 portions. With damp hands, press each portion around a wide skewer into a long, flat kebab about 2 cm thick, sealing the meat tightly to the skewer and making shallow ridges with your fingers. If you do not have flat skewers, shape the portions into long flat patties for a grill pan.
- 04
Heat a charcoal grill, gas grill, or heavy grill pan until very hot. Lightly oil the pan with up to 1 tablespoon olive oil only if needed. Grill the kebabs for 8-10 minutes, turning carefully, until browned, lightly charred, and cooked through. Grill the 2 halved tomatoes and 4 hot peppers alongside until blistered.
⏱ 10 min
- 05
Warm the lavash briefly on the grill. Rest the kebabs for 2 minutes, then slide them onto the lavash and serve hot with the grilled tomatoes, hot peppers, and sumac onion salad.
⏱ 2 min
Nutrition
