Entree: Türkiye – Adana Kebabı (Spicy hand-minced lamb kebab shaped on long skewers and grilled over charcoal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) ground lamb, preferably 85% lean
- 4 oz (115 g) lamb fat or suet, finely chopped (optional but traditional)
- 1 medium onion, finely grated, excess liquid squeezed out (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) pul biber or Aleppo pepper (or 1–2 tbsp / 15–30 ml crushed red pepper flakes for heat preference)
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 2 tsp (10 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 ml) tomato paste
- 1 tbsp (15 ml) olive oil for brushing
- Metal flat skewers or long wooden skewers soaked 30 minutes (6 skewers)
- 1 lemon, cut into wedges, for serving
- 1 small red onion, thinly sliced and tossed with 1 tsp (5 ml) lemon juice and 1/2 tsp (2.5 g) sumac for garnish
- Warm flatbread or lavaş for serving (amount as needed)

Instructions

1. In a large bowl combine the ground lamb, chopped lamb fat, grated onion (squeezed of excess liquid), garlic, pul biber, paprika, cumin, salt, pepper, parsley, and tomato paste. Mix thoroughly by hand for 3–5 minutes until mixture is cohesive and slightly sticky.
2. Cover and refrigerate the mixture 30–60 minutes to firm up for easier shaping.
3. Divide the meat into 4 equal portions. With wet hands, take each portion and press it firmly and evenly along the length of a flat metal skewer or long wooden skewer to form a long, flat sausage shape about 10–12 inches (25–30 cm) long and 1–1.5 inches (2.5–4 cm) thick.
4. Preheat a charcoal grill or gas grill to high direct heat. If using a broiler, preheat broiler to high and position rack 6–8 inches (15–20 cm) from the element.
5. Brush the kebabs lightly with olive oil. Grill over high heat 3–4 minutes per side, turning carefully, until well charred on the outside and cooked through but still moist (internal temp ~160°F / 71°C). If broiling, broil 3–5 minutes per side, watching to avoid burning.
6. Remove from heat and let rest 3 minutes. Serve kebabs on warm flatbread with grilled peppers, sumac onions, lemon wedges, and extra parsley.