Adana kebap (spicy minced lamb skewer)

Adana kebap is the protected, spicy minced-lamb skewer of the southern Turkish city of Adana. It's shaped by hand onto wide skewers and grilled over charcoal.

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Method

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1. Knead the minced meat with the pepper, pul biber, paprika, salt and cumin for 8-10 minutes, until sticky and uniform. ⏱ Timer: 8 min
2. Cover and refrigerate for at least 1 hour. ⏱ Timer: 1 h
3. With wet hands, divide the mixture into four, and press it onto wide, flat metal skewers (or thick wooden ones) into even logs about 20 cm long.
4. Grill over charcoal or in a hot grill pan for 8-10 minutes, turning often, until browned outside and just cooked through inside. Grill the peppers and tomatoes alongside. ⏱ Timer: 8 min
5. Mix the red onion with the sumac and parsley.
6. Put the kebab onto lavash, with the onion salad and roasted vegetables alongside, and serve at once.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The meat should be fatty and well chilled, or it will slide off the skewer.
• Can also be grilled without skewers, as flat logs in a grill pan.

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