Turkish Adana Kebabs
A Turkish favorite, the Adana kebab pairs spiced lamb skewers with a refreshing salad.
Turkish Adana Kebabs
For the Kebabs
- 12 wooden skewers (presoaked in water)
- 1 lb ground lamb
- 1 teaspoon cumin
- 1 tablespoon ground sumac
- 1-2 tablespoons chili pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon crushed ginger
- 1 teaspoon minced garlic
- Olive oil spray, for cooking
- Kosher salt and black pepper, to taste
For Serving
- 6 pieces flatbread (pita or lavash)
- 1 red onion, thinly sliced
- 1/2 cup fresh parsley leaves
- 2 tomatoes, thinly sliced
- 2 green chili peppers, whole
Preparation
- In a large mixing bowl, combine the ground lamb with herbs and spices. Knead the mixture until smooth and tacky to touch, then cover and refrigerate for a minimum two hours.
- Divide lamb mixture into 12 even balls. Create a long, flat kebab around each skewer, ensuring an even size. Sprinkle generously with salt and pepper.
- On the grill, or in a large frying pan, spray the surface with oil and cook the Adana kebabs for 10-12 minutes at medium-high temperature, turning frequently.
- When the kebabs are nearly finished cooking, place the green chilis on the grill and cook until they start to char on the outside (5 minutes).
- Remove the kebabs and chilis from the heat and set aside. Place them on a serving platter with the salad ingredients and bread, then serve immediately.