Photograph of the finished Adana kebab

Middle East · Kebab cừu cay Adana

Adana kebab

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.6 lb
  • Photograph of Red chilli powder Red chilli powder 0.6 oz
  • Photograph of Bell pepper Bell pepper 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Sumac powder Sumac powder 0.4 oz
  • Photograph of Pita bread Pita bread 4
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Hand-chop the lamb, red bell pepper, and garlic until the mixture is slightly lumpy, not finely ground.
  2. 2 Mix the meat with red chili powder, salt, and pepper, then knead for 5 minutes until combined, and refrigerate for 20 minutes.
  3. 3 Place the meat on a flat skewer and smooth it evenly with your hand.
  4. 4 Grill over hot coals for 10 minutes, turning frequently to allow the fat to render evenly and the outer surface to brown.
  5. 5 Let the kebab sit in the pita bread for 2 minutes, then serve with onion sumac and parsley.

With an appliance

  • Oven 47 min

    Replace step 4: place the skewers on the rack at 240 degrees for 9 minutes, then rotate the tray after 5 minutes; the kebab will be evenly cooked, the fat will be collected neatly, but without a smoky charcoal flavor.

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