Adana Kebab
Hand-minced lamb mixed with Aleppo pepper and red bell pepper paste, molded onto wide skewers and grilled over open flame. Turkey's fiery answer to the kebab, best with flatbread and charred tomatoes.
Peek at the ingredients
Ingredients 12 ingredients
- 2 lbs ground lamb (20 percent fat)
- 2 tbsp red bell pepper paste
- 2 tsp Aleppo pepper, plus more to serve
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 4 flatbreads
- 2 tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup flat-leaf parsley leaves
- 1 tbsp sumac
- Lemon wedges
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Method
- 1
Knead the lamb, pepper paste, Aleppo pepper, cumin, salt, and black pepper together by hand for a full 8 minutes, until sticky and tacky. This develops the bind that holds it on the skewer.
- 2
Cover and chill 1 hour. Cold meat molds better and holds its shape.
- 3
Divide into 8 portions. Wet your hands and mold each portion around a wide flat skewer into a long sausage about 8 inches long, pressing firmly so there are no air pockets.
- 4
Grill over hot charcoal, turning every 3 minutes, until charred in spots and cooked through, about 12 minutes. Grill the tomato halves alongside.
- 5
Warm the flatbreads on the grill for 30 seconds. Slide the kebabs off onto the bread so the juices soak in.
- 6
Serve with grilled tomato, onion tossed with sumac and parsley, lemon wedges, and extra Aleppo pepper.
