Adana Kebab

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Adana Kebab is Turkey's signature hand-minced lamb kebab from the southeastern city of Adana, traditionally molded onto a wide flat iron skewer and grilled over blazing charcoal. Long Turkish red pepper flakes (pul biber) give it a deep, smoky heat that builds with every bite. Serve on warm lavash with charred tomatoes, peppers, and a pile of sumac-dressed red onion.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 29 gFat
• 12 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 5 gSugar
• 28 gProtein
• 420 mgSodium
• 580 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the kebab

• 500 g (about 1.1 lb) ground lamb, preferably shoulder with 20% fat
• 1 medium yellow onion, finely grated and squeezed dry
• 3 garlic cloves, crushed into a paste
• 2 tbsp Turkish red pepper flakes (pul biber)
• 1 tbsp hot smoked paprika
• 2 tsp ground sumac
• 1 tsp ground cumin
• 2 tsp fine sea salt, plus extra for the onions
• 1/2 cup finely chopped flat-leaf parsley

For serving

• 4 sheets of thin lavash or Turkish flatbread
• 2 large ripe tomatoes, halved
• 2 long green Turkish or Anaheim peppers
• 1 large red onion, very thinly sliced
• 2 tsp ground sumac
• 1 lemon, cut into wedges
• Extra parsley for garnish

Directions

1. In a large bowl combine the ground lamb, grated onion, garlic paste, Turkish red pepper flakes, smoked paprika, sumac, cumin, salt, and parsley. Mix with your hand for 4-5 minutes, squeezing and folding, until the mixture becomes tacky and holds together firmly when pressed.
2. Cover and refrigerate for at least 2 hours, or overnight, so the flavors meld and the fat firms up for easier skewering.
3. About 30 minutes before grilling, soak 4 wide flat metal skewers (or flat wooden skewers) in cold water if using wood. Prepare a charcoal grill and let the coals burn down to a hot, ashy medium-high heat.
4. Divide the chilled meat into 4 equal portions. Wet your hands and mold each portion firmly around a skewer, pressing and squeezing so it forms a compact log about 18 cm (7 in) long and 3 cm (1.25 in) thick, leaving the top and bottom of the skewer exposed for handling.
5. Lay the skewers over the hottest part of the grill. Cook for 7-9 minutes total, turning every 90 seconds so all sides develop a charred, lightly blackened crust and the inside stays juicy. During the last 2 minutes, place the tomatoes and green peppers around the edges to char.
6. While the meat cooks, toss the sliced red onion with the sumac and a pinch of salt in a small bowl; massage gently and let it sit for 10 minutes until wilted and bright pink.
7. Slide each kebab off its skewer onto a sheet of warm lavash. Top with the charred tomatoes, peppers, sumac onions, a generous handful of parsley, and a squeeze of lemon. Roll the flatbread around the kebab and eat with your hands.
8. Serve immediately with extra lemon wedges and a small bowl of cool yogurt if desired.

Cook’s Notes

• Traditional Adana uses a mix of lamb shoulder and tail fat for richer flavor and better binding; if you can find tail fat (kuyruk yağı), substitute 100 g for 100 g of the lamb.
• Pulse the meat once through a coarse grinder instead of buying pre-ground lamb for a looser, more authentic texture that clings to the skewer.
• Press the meat onto the skewer as tightly as possible; any air pockets will cause it to slide off into the coals.
• Sumac onions taste best after at least 15 minutes of marinating – the acid turns them a vivid magenta and softens their bite.
• If you do not have a charcoal grill, a screaming-hot cast-iron grill pan on two burners works in a pinch – turn on the exhaust fan as the rendered fat will smoke.

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