Main
Adana Kebab (Turkey)
- Preparation time
- 35 min
- Servings
- serves 4
Ingredients
- Lamb — to buy500 g
- Bell pepper — to buy1
- Chili pepper — to buy1
- Parsley — to buy1 bunch
- Aleppo pepper flakes — to buy1 tsp
- Paprika — to buy1 tsp
- Onion — to buy1
- Neutral oil — to buy1 tbsp
- Salt — to buy1 pincée
Preparation
Finely chop the lamb by hand (never in a food processor, which would crush the meat and make it pasty), or ask your butcher for a fairly fatty mince — that fat is what keeps the skewers juicy as they cook.
Mix the lamb with the finely chopped bell pepper and chili, grated onion, pul biber, paprika and a good pinch of salt. Knead by hand for a long time, at least 5 minutes, until the mixture becomes sticky and smooth — this step is what lets the meat hold together on the skewer without crumbling.
Let the mixture rest for 30 minutes in the fridge so the flavours meld and the meat firms up a little.
Shape the meat into a flattened, elongated form around flat skewers (or wooden skewers soaked in water for 20 minutes so they don't burn), pressing firmly with damp hands so it holds.
Grill over a hot barbecue or under the oven grill for 4-5 minutes per side, turning only once, until the outside is nicely coloured and slightly crisp and the inside still juicy.
Serve with sliced onion (ideally marinated for 10 minutes with a little sumac and lemon) and fresh parsley, on warm flatbread.