Category: Lamb -

Adana Kebab     

Ingredients:
Kebabs:
3 tsp Kosher salt
2 tsp ground cumin
4 tsp ground sumac
2 Tbsp Aleppo pepper
1/2 medium onion
15g Flat leaf parsley
1 pound coarsely ground lamb
2 Tbsp ice-cold water

For Serving:
1/2 red onion, thinly sliced
2 tsp ground sumac
4 pieces lavash or pita
1/2 cup picked fresh parsley leaves
2 medium tomatoes, thinly sliced
Pickled sport peppers or pepperoncini
Ezme salad, optional

Preparation:
In a small bowl, combine salt, cumin, sumac, and Aleppo pepper.

Add the onion and parsley to a food processor and finely chop. Transfer to a sieve and press out some of the juice. Transfer to stand mixer bowl and add lamb with half the spice mixture. Set remaining spices aside for grilling. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.

Meanwhile, combine remaining 2 teaspoons sumac and red onions in a medium bowl. Season with salt to taste and set aside.

Using wet hands, divide lamb mixture into 4 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer

Preheat charcoal or gas grill to the highest heat setting for 10 minutes. Place kebabs directly over hot grill, cover, and cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are cooked through, about 12 minutes total.

During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through. Serve on warmed pita with seasoned onions, parsley, tomatoes, and peppers.

Date added: 2025-07-11
Number of visits: 355