Adana Kebab

Ingredients

Instructions

0 of 6 steps complete

1. 1Mix cold lamb, minced red pepper, Aleppo pepper, salt, cumin and black pepper. Knead for 3–4 minutes until sticky and cohesive; do not add egg or breadcrumbs. Cover and refrigerate for 1 hour.
2. 2Mix onion with sumac, parsley and lemon juice and set aside. Brush green peppers and tomato halves with oil.
3. 3Divide chilled meat into four portions. With damp hands, press each portion firmly along a broad metal skewer into a flat, even kebab about ¾ inch thick. If broad skewers are unavailable, form long patties and cook directly on the grate.
4. 4Preheat a grill to medium-high heat and clean and lightly oil the grate. Keep the raw kebabs chilled until ready to cook.
5. 5Grill kebabs for about 10–14 minutes, turning carefully several times, until the thickest part reaches 160°F (71°C). Grill peppers and tomatoes alongside until softened and lightly charred.
6. 6Warm flatbreads briefly on the grill. Slide cooked kebabs off the skewers onto bread and serve with vegetables and sumac onions. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat meat to 165°F (74°C).