Grilled Turkish Adana Kofte Skewers with Sumac Onions

Knead the ground lamb with the grated onion, garlic, Aleppo pepper, cumin, salt and half the parsley until sticky and well blended.

Serves 4

Ingredients

• 1 1/2 lbs ground lamb (or lamb-beef blend)
• 1 small onion, finely grated and drained
• 3 cloves garlic, minced
• 2 teaspoons Aleppo pepper or red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1 large red onion, thinly sliced
• 2 teaspoons sumac
• 1 tablespoon olive oil
• 4 flatbreads and lemon wedges, for serving

Instructions

1. Knead the ground lamb with the grated onion, garlic, Aleppo pepper, cumin, salt and half the parsley until sticky and well blended.
2. Chill the mixture for 30 minutes so it holds together on the skewers.
3. Mold the meat firmly around wide metal skewers into long, flat kofte, pressing to seal.
4. Toss the sliced red onion with sumac, olive oil and the remaining parsley to make the sumac onion salad.
5. Heat a charcoal grill until the coals are glowing and gray-ashed.
6. Grill the kofte skewers for 4 to 5 minutes per side, turning until deeply charred and just cooked through.
7. Warm the flatbreads on the grill, then slide the kofte off the skewers over the bread and pile on the sumac onions with a squeeze of lemon.
8. Adana kebab takes its name from Turkey's southern city of Adana, where it is a registered regional specialty traditionally hand-minced with a zirh blade and grilled over blazing charcoal. The bright, tangy sumac onions cut through the rich, chili-spiced lamb — a combination that makes these skewers a showstopping centerpiece for a summer grilling feast.

Nutrition (estimated, per serving)

• Calories: 590 kcal
• Protein: 32g
• Fat: 36g
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 5g
• Sodium: 820mg