Adana kebabs
Adana kebabs
Named after the city of Adana, this style of kebabs has chilli and sumac to add aroma and flavour. Use flat metal skewers so the meat stays still on them as you cook.
SERVES 6 8 PREP 30 mins COOK 20 mins EASY
800g lamb mince
2 tbsp urfa chilli lakes or 1 tbsp
dried chilli lakes
4 tsp sumac
4 tsp ground cumin
4 tbsp inely chopped lat-leaf
parsley stalks
6 cloves garlic, crushed
For the sumac onions
2 onions, thinly sliced a small bunch of lat-leaf parsley, roughly chopped, plus extra for serving
1 tbsp sumac
To serve (optional) latbreads, yogurt, pickled chillies
and tomatoes
1 If you want to cook on a barbecue, then prepare it for direct cooking by spreading the coals out in an even layer. To make the sumac onions, put the sliced onions into a bowl of iced water for 20 mins. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning. Set aside.
2 For the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning. Mix well with your hands, as if you are kneading bread, for 5 mins, then form into 12 sausage-shaped kebabs, moulding them around flat metal skewers.
3 If you are using a barbecue, then wait until the coals are white hot and the flames have died down, or heat a grill to high. Cook the kebabs on the barbecue for about 4 mins on each side or until they cooked through and charred, or under the grill for 8 mins, turning halfway, until well browned and cooked through. Serve with the sumac onions, flatbreads, yogurt, pickled chillies, tomatoes and more parsley, if you like.
GOOD TO KNOW gluten free
PER SERVING (8) 231 kcals • fat 14g • saturates 6g • carbs 4g • sugars 2g • ibre 2g • protein 21g • salt 0.2g