Turkish Adana Lamb Kabob
- 1 pound ground lamb
- 1 tablespoon + Kosher salt
- 2 teaspoons ground cumin
- 4 teaspoons ground sumac
- 2 tablespoon ground Urfa pepper flakes
- 3 garlic cloves, minced
- 1 small onion, fine chopped
- 2 tablespoons Italian flat leaf parsley
- 1 tablespoon tomato paste
- 1-2 tablespoons ice-cold water
6 pieces pita or Turkish bread (Pide) (or other flatbread such as pita)
1 cup picked fresh parsley land mint eaves
2 medium tomatoes, quarters and roasted
Blistered long sweet pepper
1. Make a charcoal fire or warm grill on high.
2. Make a spice blend with 4 teaspoons salt, 2 teaspoons cumin, 4 teaspoons sumac, 2 tablespoons Ufra red pepper flakes.
3. Combine lamb with garlic, onions, tomato paste and half the spice mixture and reserve the rest of the spice mix to season the meat during cooking. Knead by hand or in a mixer fitted with a paddle attachment and mix until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.
4. Using wet hands, divide lamb mixture into even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.
5. If your skewers and grill allow for it, remove the grill grate and suspend the skewers over the fire using the side of the grill for support.
6. Place kebabs on the grill or suspend over the coals, cook, turning occasionally and sprinkling with spice mixture until charred on both sides and kebabs are cooked through, about 10-12 minutes total.
NOTE: Serve kebabs with warm bread, sumac onions, parsley, mint, roasted tomatoes, and blistered peppers. Also great with Turkish Salsa (Acılı Domates Ezmesi) and Turkish Yogurt Sauce (Haydari).
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