Adana Kebap - Turkish Lamb
Adana Kebab is a spicy, long lamb mince kebab from Turkey with flavours of sumac, chili and parsley dominating it. It is served with flatbread, Turkish salad and a garlic yogurt dip.
What you need:
| Amount | Ingredients |
|---|---|
| 1 pound | ground lamb |
| 1 small | onion, minced |
| 4 cloves | garlic, minced |
| 1 1/2 teaspoons | ground cumin, divided |
| 1 1/2 teaspoons | ground sumac, divided |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1/4 teaspoon | red pepper flakes, or to taste |
| 2 tablespoons | ice water |
For Serving
- Pita bread (or naan bread)
- Romaine lettuce leaves
- Chopped red onion
- Fresh parsley
- Grape tomatoes, sliced in half
- Chopped cucumber
How to prepare:
- Gather the ingredients.
- In a large bowl, combine the ground lamb, minced onion and garlic, 1 teaspoon each of the ground cumin and sumac, salt, ground black pepper, red pepper flakes, and ice water.
- Knead the mixture by hand until it turns tacky and starts sticking to the side of the bowl. Place in the refrigerator for about 30 minutes to chill.
- Wet your hands and place a quarter of the lamb mixture onto each skewer. One easy method is to use a 1-ounce scoop to form balls, thread a few onto each skewer, and then mash them together to form the kebab shape.
- Preheat the grill to medium-high. In a small bowl, combine the remaining 1/2 teaspoon each of ground cumin and sumac.
- Preheat the grill to medium-high. In a small bowl, combine the remaining 1/2 teaspoon each of ground cumin and sumac.
- If desired, serve the kebabs nestled in lettuce leaves with sliced red onion, parsley, tomatoes, and chopped cucumbers along with warm pita or naan bread. Enjoy.