Serves: 2 - makes 4 Adana kebabs
Preparation time: 10 minutes. Cooking time: 30 minutes.
These Adana kebabs are spicy lamb skewers that are one of my favourite Turkish dishes. The recipe I used is based on one in the book Secrets Of The Turkish Kitchen by Angie Mitchell.
- 500g minced lamb
- 1 onion, finely chopped
- 1 chilli pepper, finely chopped - in Turkey this is usually a red chilli with a good kick of heat.
- 2 cloves garlic, crushed to a paste with rock salt
- A big pinch of chopped parsely
- 1 teaspoon of hot paprika
- 1 teaspoon of ground sumac (sumac is a sweet/sour spice used widely in Turkish cuisine)
- Salt & ground black pepper.
- A squeeze of lemon juice.
- Mix all of the Adana kebab ingredients for the together in a bowl. Knead and squish the mixture in your hands so that the ingredients are evenly mixed.
- Split the mixture into 4 equal portions and roll into balls.
- Take a metal skewer and push it through the middle of the ball. Now hold the skewer with one hand and use your other hand to push the skewered meat into the long sausage shape that a traditional Adana kebab has. This can take a bit of practice but I found it to be the easiest method.
- Place the Adana kebab skewers onto a hot barbecue or grill and cook until well browned.