Back to 6 servings Kebabs 2 pounds ground lamb, or 1 lb lamb plus 1 lb beef; a fatty grind around 80/20 works best 1 small yellow onion, finely grated, squeezed of excess juice 2 medium red bell pepper, or 2 red Fresno chilis, seeded and finely chopped; drain well 3 cloves garlic, finely minced 2 teaspoons Urfa chili flakes, or Aleppo pepper; plus more to finish 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon sumac 1 teaspoon kosher salt, Diamond Crystal; halve for Morton 0.5 teaspoon black pepper, freshly ground 0.5 teaspoon cayenne, optional, for extra heat 2 tablespoons tomato paste 2 tablespoons olive oil, plus more for brushing the grill 2 tablespoons ice-cold water, to bring the mixture together; wet your hands when shaping Sumac onions 1 large red onion, thinly sliced 1 tablespoon lemon juice, fresh 1 tablespoon olive oil, extra virgin 1 teaspoon sumac 0.25 teaspoon kosher salt Serving 2 tablespoons fresh flat-leaf parsley, finely chopped 6 lavash, pita or flatbread 2 medium tomatoes, sliced pickled peppers or pickled onions, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Squeeze the grated onion and the chopped peppers in a towel or sieve to remove excess liquid, then combine them in a large bowl with the lamb, garlic, Urfa chili, paprika, cumin, sumac, salt, black pepper, cayenne and tomato paste.2 Step 2: Knead the mixture with your hands for 2 to 3 minutes until tacky and well combined, then work in the olive oil and ice-cold water. Cover and refrigerate for at least 30 minutes, or up to overnight.3 Step 3: Toss the sliced red onion with the lemon juice, olive oil, sumac and a pinch of salt. Set aside to soften while the kebabs chill.4 Step 4: Divide the meat into 6 equal portions. Wet your hands, then shape each portion around a flat metal or soaked wooden skewer into an elongated kebab about 1 to 1 1/2 inches thick, pressing firmly so it holds together.5 Step 5: Preheat the grill to medium-high and oil the grates well. Grill the kebabs over direct heat, turning every few minutes, for 10 to 12 minutes total until well charred and no longer pink inside.6 Step 6: Check that the kebabs are cooked through: the meat should be firm, browned on the outside, and show no pink when a piece is pulled apart. Cook ground meat to an internal temperature of 160°F (71°C).7 Step 7: Slide the kebabs off the skewers onto a platter, sprinkle generously with extra Urfa chili and the chopped parsley, and serve at once with warm bread, tomato slices, sumac onions and pickled peppers if using.getsaucepan.com/r/c52b0bfb-ee4e-5140-b928-18050d4db3bf
Cook this in Saucepan Adana Kebab as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
