Knead the lamb with the pepper paste, cumin, Aleppo pepper, garlic, salt and pepper for 3-4 minutes until sticky and uniform, then chill 30 minutes.
Serves 4
Ingredients
- 600g ground lamb (20% fat)
- 1 tsp Turkish red pepper paste (biber salçası)
- 1 tsp ground cumin
- 1 tsp Aleppo pepper flakes
- 3 cloves garlic, grated
- 4 large lavash or flatbreads
- 2 green peppers and 2 tomatoes, for grilling
- 1 red onion, thinly sliced
- 1 tbsp sumac
- 200g thick yogurt mixed with 1 grated garlic clove
- Handful fresh parsley, chopped
- Salt and black pepper
Instructions
- Knead the lamb with the pepper paste, cumin, Aleppo pepper, garlic, salt and pepper for 3-4 minutes until sticky and uniform, then chill 30 minutes.
- With wet hands, mold the meat firmly around flat metal skewers in long, thin logs, pressing so it grips the skewer.
- Toss the sliced red onion with the sumac and a pinch of salt and set aside to soften.
- Heat a grill to medium-high. Grill the whole peppers and tomatoes until blistered and soft, then set aside.
- Grill the kebabs 3-4 minutes per side, turning once, until deeply charred outside and just cooked through — avoid pressing them or the juices escape.
- Warm the lavash on the grill for 20 seconds per side until pliable.
- Slide the kebabs off the skewers onto the bread, add grilled peppers and tomato, a spoon of garlic yogurt, the sumac onions and parsley, then roll up tightly and serve hot.
- Adana kebab takes its name from Turkey's southern city of Adana, where it is protected by regional designation and traditionally hand-minced with a zırh, a curved blade. The hallmark is the marriage of fatty lamb and hot pepper grilled fiercely over charcoal, then wrapped with cooling yogurt and sharp sumac onions — a balance of fire and acid that defines Turkish grill culture and turns a simple wrap into a full summer lunch.
Nutrition (estimated, per serving)
- Calories: 640 kcal
- Protein: 34g
- Fat: 38g
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 6g
- Sodium: 920mg
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