Spicy Grilled Lamb Skewers — Adana Kebab
Hand-minced lamb kebab from southeastern Turkey shaped on a flat skewer with red pepper paste and cumin, grilled over high heat and served on lavash with bulgur pilaf, sumac onion, and a charred tomato.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate yellow onion, squeeze dry through sieve. Mince garlic. Knead lamb, tail fat, drained onion, garlic, biber salcasi, pul biber, cumin, and salt by hand 5 minutes until tacky and homogenous. Slice red onion into rings, toss with sumac and parsley. Halve plum tomatoes, slit capsicums lengthwise.
Build
Wet hands and press kebab mixture onto two flat metal skewers in flattened logs, pinching ridges every 2cm. Set aside on a tray.
Saute
Melt butter in a saucepan over medium 30 seconds, stir in tomato paste 30 seconds until darkened. Add bulgur, toast 1 minute. Pour in hot water with a pinch of salt, cover, cook over low 15 minutes until tender and liquid absorbed.
Grill
Heat grill pan over high 5 minutes until smoking. Brush tomato and capsicum with olive oil. Grill kebabs 4 minutes per side over high until deeply charred. Turn vegetables every 2 minutes for 8 minutes until blistered. Warm lavash on grill 20 seconds per side until pliable.
Plate
Slide each kebab onto a lavash, set bulgur alongside, top with grilled tomato and capsicum, pile sumac onion at edge, finish with lemon juice, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.