Entree: Turkey – Southeastern Anatolia – Adana Kebabı (Hand-minced spicy lamb kebab grilled on long flat skewers, a specialty of Adana in southeastern Turkey)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 45 min

Total 50 min

Ingredients

- 1.5 lb (680 g) ground lamb, coarse grind
- 4 oz (113 g) lamb tail fat or beef tallow, finely chopped
- 1 medium onion, grated (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) sweet red pepper paste (biber salçası)
- 2 tsp (10 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tbsp (7 g) aleppo pepper or crushed red pepper flakes
- 1/2 cup (15 g) finely chopped flat-leaf parsley
- 1/2 tsp (2 g) ground sumac (optional)
- 6 flat metal skewers (or 6 wooden skewers soaked, if preferred)
- 4 pieces lavash or pita, for serving
- 4 medium tomatoes, halved for grilling
- 3 long green peppers, whole for grilling
- 2 tbsp (30 ml) olive oil for grilling vegetables

Instructions

1. Combine the ground lamb and finely chopped tail fat in a large bowl; add grated onion, minced garlic, red pepper paste, salt, black pepper, cumin, aleppo pepper, chopped parsley and sumac. Mix thoroughly by hand for 5–8 minutes until mixture is sticky and well bound.
2. Cover and refrigerate the mixture for 30–60 minutes to let flavors meld and the texture firm up.
3. Divide the meat into 4 equal portions. Wet your hands and press each portion onto a flat skewer, shaping into a long cylinder about 10–12 inches (25–30 cm) long and 1.5–2 inches (4–5 cm) thick, smoothing the surface so it adheres well.
4. Preheat a charcoal grill or cast-iron griddle to high heat with indirect area for finishing. Oil the grill grates lightly.
5. Grill the kebabs directly over high heat for 3–4 minutes per side, turning carefully, until well browned and slightly charred outside and cooked through (internal temp about 160°F / 71°C).
6. While kebabs cook, toss tomatoes and peppers with olive oil and a pinch of salt; grill until blistered and tender, about 6–8 minutes total, turning as needed.
7. Remove kebabs from skewers or slide off onto warm lavash. Serve immediately with grilled tomatoes and peppers, extra parsley, and lemon wedges if desired.