Adana Kebab
🛒 Ingredients
- Fatty Lamb Mince 180 g · 486 kcal
- Red Bell Pepper 30 g · 9 kcal
- Red Pepper Flakes (Pul Biber) 5 g · 16 kcal
- Red Onion 20 g · 8 kcal
- Ground Sumac 2 g · 5 kcal
- Tomato 50 g · 9 kcal
- Green Chili Pepper 20 g · 6 kcal
- Lavash Bread 50 g · 140 kcal
- Fresh Parsley 5 g · 2 kcal
👨🍳 Instructions
- For the kebabs, combine the fatty lamb mince with finely diced red bell pepper and red pepper flakes in a large bowl. Mix well with your hands, squeezing and kneading for 10-15 minutes until the mixture is cohesive and slightly sticky.
- Divide the mixture into portions and firmly shape each portion around wide metal skewers, ensuring an even thickness. Refrigerate the skewered kebabs for at least 30 minutes.
- Prepare the sumac onions: thinly slice the red onion and mix it with ground sumac and finely chopped fresh parsley. Gently massage the onions to soften them slightly.
- Preheat your grill to medium-high heat. Grill the Adana kebabs for about 10-15 minutes, turning frequently, until they are beautifully charred and cooked through.
- Grill the tomatoes and green chili peppers alongside the kebabs until they are softened and slightly charred.
- Serve the hot Adana kebabs immediately with the grilled vegetables, sumac onions, and fresh lavash bread. Garnish with extra fresh parsley.
