Turkish Adana Kebab

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Adana kebab is a Turkish dish (from the city of Adana in the south of Turkey) consisting of well-seasoned minced lamb, which is prepared on a skewer and grilled over a charcoal fire. They are usually long and flat. I guess I will have to settle for an approximation of the original and work on flattening them even more next time. Fortunately, those are pretty tasty too even though I cooked them on a grill skillet and therefore lack of a hint of the smokiness from the coals! Traditionally, they are served with lavash (again I used regular flatbread), a type of Turkish flatbread, garlicky yoghurt sauce (I used tzatziki) and red onion salad with lots of parsley and sumac. For the salad, I just mixed red onion slices, roughly chopped tomatoes and chopped parsley with some lemon juice and sumac.

 

1 kg Lamb mince 1 Medium red onion 1 Red chillie pepper 20 g Flat parsley 4 Garlic cloves 50 g Ghee (or butter), melted 2 tsp Sumac 1 tsp Cumin powder 1 tbsp Pul biber (Turkish pepper flakes) 2 tsp Salt 1 tsp Black pepper 2 Lemons, halved Tzatziki, to serve Red onion salad, to serve Flatbread, to serve (leave it out if you are on keto)

1. Add the onion, chillie pepper, parsley and garlic to a food processor and finely chop. Transfer to a sieve and press out some of the juice with the back of a spoon.
2. Transfer to a bowl and combine with the minced meat, melted ghee or butter, sumac, cumin, pul biber, salt and pepper. Mix with hands for good 2-3 minutes until everything is combined well. Cover and leave in the refrigerator for 3-4 hours ideally but at least 30 minutes.
3. Divide the meat mixture into 10 equal parts. Put the kebab meat on the skewers. Dip your hands in water to prevent the kebab meat from sticking to your hands while putting on to the skewers.
4. Heat up a charcoal grill if you have one. Alternatively, heat a large cast iron grill pan to high.
5. Grill the kebabs in 2 batches and lemon halves, turning regularly, until they are browned at the edges and cooked through, 10 minutes.
6. Serve the kebabs immediately with flat bread, red onion salad and yoghurt dressing.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com