Adana Kebab
Spicy hand-minced lamb kebabs molded onto skewers and grilled over charcoal, a fiery specialty of southern Turkey.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Combine the ground lamb, grated onion, Aleppo pepper, cumin, salt, and black pepper in a bowl, then knead the mixture firmly for 5 minutes until it becomes sticky and tacky.
- 2
Cover the seasoned meat and refrigerate for at least 30 minutes so it firms up and the flavors meld, making it easier to mold.
- 3
Divide the meat into 4 portions and press each tightly around a wide flat metal skewer, shaping it into a long flat kebab about 3/4 inch thick with dampened hands.
- 4
Preheat a charcoal grill or grill pan to high heat, then lay the skewers across the grill so the meat is suspended above the grate.
- 5
Grill for 4 to 5 minutes per side, turning once, until well charred outside and just cooked through with an internal temperature of 160°F.
- 6
Rest the kebabs 3 minutes, then slide them off the skewers onto warm flatbread and serve with grilled tomatoes, onions, and sumac.
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