Saucepan@saucepan · Shared this recipeFollowTurkish · dinnerAdana KebabsSpicy Turkish grilled lamb kebabs seasoned with urfa biber, cayenne, sumac, and cumin, served with flatbread and fresh vegetables.total1 hrprep15 mincook15 minservings6Original recipe on themediterraneandish.comKeep this recipeAdd a copy of Adana Kebabs to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1.5 lb ground lamb, or beef1 small yellow onion, finely grated, drained of excess juice2 tsp urfa biber, plus more to finish1 tsp cayenne ), (optional1 tsp sumac1 tsp ground cumin0.5 tsp smoked paprikaKosher saltFreshly-ground black pepper3 tbsp tomato paste2 tbsp extra virgin olive oil, plus more for the grill2 tbsp finely chopped fresh flat-leaf parsleyLavash bread, pita, or flatbread of choice (optional, )Pickled Onions ), (optional2 vine-ripened medium tomatoes, sliced (optional, )StepsClear checksTap an ingredient or step to check it off.1Step 1: Place the ground meat in a large bowl. Add the grated onion, 2 teaspoons urfa biber, the cayenne (if using), sumac, cumin, and smoked paprika, then season with salt and black pepper (about 1 teaspoon each). Add the tomato paste and drizzle in about 2 tablespoons olive oil. Knead the mixture until well combined. Cover the bowl and chill for 30 minutes to overnight.2Step 2: If using wood skewers, soak them in water for 30 minutes. Dip a folded paper towel in oil and, using tongs, rub the oil on the grates of an outdoor gas grill. Set the grill to medium and close the lid while it heats.3Step 3: Divide the meat mixture into 6 equal portions. Mold each portion onto and around a flat stainless-steel or wooden skewer, covering the skewer all the way around it. The meat-wrapped skewers will be about 1 to 1 1/2 inches thick. Repeat with the remaining portions.4Step 4: Arrange the skewers on the grill over direct heat. Cook for 5 to 6 minutes on one side, then turn over and cook until the meat is well-marked on both sides and no longer pink inside (check by gently pulling some meat away with a fork without fully breaking it), 10 to 12 minutes total.5Step 5: Transfer the kebabs to a serving platter and finish with a generous sprinkle of urfa biber and the parsley. Serve immediately with the lavash, pickled onions, and tomato slices.getsaucepan.com/r/4577bcfa-8fe1-4f03-8771-5d2d3383b4b6 · Original: https://www.themediterraneandish.com/adana-kebabs/
