Turkish Lamb Adana Kebab

By Marcin · Turkish · Serves 6 · 30 min

Ingredients

  • 500 g mince lamb or beef
  • 1 1/2 tsp salt
  • 2 tsp sumac
  • 2 tsp red chili flakes
  • 1 tsp smoked paprika
  • 1 tbsp ginger garlic paste
  • 1 tsp crushed black pepper
  • 2 tsp roasted and crushed cumin
  • pinch cinnamon
  • 1/2 onion (chopped)
  • 3 tbsp yogurt
  • 2-3 tbsp parsely (chopped)
  • 1/2 tsp sumac
  • 1/2 tsp red chili flakes
  • 1/2 tsp crushed black pepper
  • 1/2 tsp roasted and crushed cumin
  • 1 cup yogurt
  • 3 tbsp lemon juice
  • 3-4 cloves of fresh garlic (minced)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 red onion (sliced)
  • 1 tomato (sliced)
  • 2 tbsp parsley (chopped)
  • 2-3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp sumac
  • pinch salt

Instructions

  1. Add all the kebab ingredients to the food processor and pulse till incorporated. Rest the meat at least for 2 hours, overnight is best though.
  2. Moisten your hand with water and make equal sized balls of the mixture. I was using big iron skewers so got around 6 huge balls. Take a metal or wooden skewer and make long, flat kebabs on it.
  3. Heat a flat pan (or tawa) and drizzle 2-3 tbsp oil. Place your kebabs on medium heat and cook for a few minutes each side until charred. Do not over cook them or they will get dry.
  4. Alternatively, you can grill them on an outdoor charcoal grill or bake them. For baking see the Cooking Methods heading above.
  5. Mix together the spice mix ingredients. And when the Adana Kebabs are cooked sprinkle it on both sides. You can also add it while they are cooking.
  6. Now, make the Garlic Yogurt Sauce by combining everything together.
  7. Also add all the Turkish salad ingredients in a bowl.
  8. Serve the Adana Kebabs with flatbread, Garlic Yogurt Sauce, Turkish Salad, lemon wedges and pickled peppers.