In a bowl, knead the ground lamb with the grated onion, garlic, pepper paste, Aleppo pepper, cumin, salt and pepper for 5 minutes until sticky and well bound.
Serves 4
Ingredients
- 700g (1.5 lb) ground lamb (or lamb-beef blend), 20% fat
- 1 small onion, grated and squeezed dry
- 4 cloves garlic, minced
- 2 tablespoons Turkish red pepper paste (biber salcasi)
- 1 tablespoon Aleppo pepper flakes
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 4 long green peppers
- 4 small tomatoes
- 2 red onions, thinly sliced
- 2 tablespoons sumac
- 1/2 cup chopped fresh parsley
- 4 pieces lavash or flatbread, warmed
- Lemon wedges, to serve
Instructions
- In a bowl, knead the ground lamb with the grated onion, garlic, pepper paste, Aleppo pepper, cumin, salt and pepper for 5 minutes until sticky and well bound.
- Cover and chill at least 30 minutes so the mixture firms up enough to mold.
- Heat a charcoal grill to medium-high direct heat.
- With wet hands, press the meat firmly along wide flat metal skewers into long, even kebabs about 1 inch thick.
- Toss the sliced red onions with the sumac, parsley and a pinch of salt to make the salad; set aside.
- Grill the kebabs 4-5 minutes per side, turning once, until deeply charred and just cooked through.
- Grill the whole peppers and tomatoes alongside until blistered and softened.
- Warm the flatbread on the grill for the last minute.
- Slide the kebabs off the skewers onto the flatbread, top with the grilled vegetables and sumac onions, and serve with lemon wedges.
- Adana kebab takes its name from Turkey's southern grilling capital, where hand-minced, fat-marbled lamb is pressed onto wide skewers and cooked over fierce charcoal. The bright sumac-onion salad and smoky peppers are the traditional partners, balancing the rich, spiced meat in a meal built for long summer evenings around the fire.
Nutrition (estimated, per serving)
- Calories: 590 kcal
- Protein: 34g
- Fat: 36g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 7g
- Sodium: 780mg
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