Ground lamb skewers spiced with Turkish pepper, grilled until juicy and slightly smoky. Served with lavash, sumac onions, tomatoes, and grilled peppers, just like in the kebapçı of Adana.
Ingredients
- 600 g ground lamb shoulder
- 150 g ground very fatty boneless lamb belly
- 2 tbsp mild Turkish pepper flakes or isot biber
- 1 1/2 tsp fine salt
- 1 tbsp neutral oil
- 4 pieces lavash bread or large Turkish flatbreads
- 2 pieces red onions
- 0.5 bunches flat-leaf parsley
- 2 tsp ground sumac
- 1 piece lemons
- 4 pieces tomatoes on the vine
- 4 pieces mild Turkish green peppers or green horn peppers
Method
- Chill the meat, the fatty belly, the mixing bowl, and the skewers in the refrigerator until everything is very firm to the touch.
- Mix the lamb, fatty belly, salt, and Turkish pepper, then knead by hand until you get a sticky mixture that leaves a thin film on your fingers.
- Cover the meat mixture and let it rest in the refrigerator until cold, fragrant, and firmer.
- Slice the red onions, rub them with sumac and a little lemon juice, then add the parsley just before serving to maintain freshness.
- Lightly dampen your hands, press the meat mixture around the skewers into long flat logs, then make small even indents with your fingers to create the classic ridges.
- Heat a griddle, grill pan, or home barbecue over high heat; the surface is ready when a drop of water sizzles immediately and evaporates quickly.
- Grill the skewers, turning them carefully, until the outside is well seared, reddish-brown, slightly crispy in places, and the juices run clear but abundant.
- Grill the tomatoes and green peppers alongside until their skins blister and their flesh softens.
- Warm the lavash by pressing them over the meat or on the griddle, then serve the kebabs with the grilled vegetables, sumac onions, parsley, and lemon wedges.
Nutrition
Per serving
- Energy
- 536.6 kcal
- Protein
- 36.63 g
- Carbohydrate
- 23.23 g
- Fat
- 34.38 g
- Fibre
- 4.08 g
- Calcium
- 6.05 mg
- Iron
- 0.1 mg
- Magnesium
- 4.45 mg
