90min 4 ppl
Adana Kebab
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 9 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 30g
Carbs 28g
Fats 36g
About this dish
Hand-minced lamb kneaded with red pepper, garlic and a generous hit of Aleppo pepper, moulded onto wide skewers and grilled over high heat alongside charred tomatoes and peppers.
Allergy Info
Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Oniongrated and squeezed dry1
- Red Pepperfinely chopped1
- Garlic clovescrushed2
- Cherry tomatoesfor grilling12
- Green Peppercut into large pieces, for grilling1
- Flat-leaf parsleyroughly chopped, to serve4 tbsp
- red onionthinly sliced, for the garnish0.5
Meat & Poultry
- Minced Lamb25% fat, hand-minced or coarsely ground600 g
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Pitta breadwarmed, to serve4
Spices & Seasonings
- Aleppo pepper2 tsp
- Cayenne pepper0.5 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
- Sumacfor the onion garnish1 tsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Metal skewers
- Griddle pan
- Meat thermometer
- Tongs
Method
1
Combine the minced lamb, grated onion, red pepper, garlic, Aleppo pepper, cayenne pepper, tomato paste, fine sea salt and black pepper in a large bowl and knead thoroughly with your hands until sticky and well combined.
Approx. 10 minutes
2
Divide the mixture into eight portions and mould each one around a wide metal skewer, pressing firmly into a long, flat shape.
Approx. 10 minutes
3
Cover and refrigerate the skewers for 30 minutes to firm up.
Approx. 2 minutes
4
Toss the sliced red onion with the sumac in a small bowl and set aside for the garnish.
Approx. 3 minutes
5
Heat a griddle pan over high heat and cook the kebabs for 10 minutes, turning regularly, until well charred on all sides.
Approx. 10 minutes
6
Add the cherry tomatoes and green pepper to the pan alongside the kebabs for the final 5 minutes, turning once, until softened and charred.
Approx. 5 minutes
7
Check with a meat thermometer that the centre of a kebab has reached an internal temperature of at least 71°C.
Approx. 2 minutes
8
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
9
Serve the kebabs with the grilled tomatoes and pepper, sumac onions, flat-leaf parsley and warm pitta bread.
Approx. 4 minutes
