Adana Kebab

Hand-minced, fatty lamb kneaded with hot peppers and spices, molded onto flat skewers, and grilled over charcoal — the famous spicy kebab from Adana.

Prep: 30 minutes (+ 1 hour resting) | Cook: 12 minutes | Serves: 4 servings

Ingredients

• 700 g ground lamb (fatty, ideally with some tail fat mixed in)

• 2 green hot peppers, finely chopped

• 1 teaspoon hot red pepper flakes

• 1 teaspoon sweet red pepper powder

• 1 teaspoon salt

• 1 teaspoon cumin (optional)

• 1 garlic clove, crushed

• To serve: lavash bread, charred tomatoes and peppers, sumac onion salad

Instructions

1. In a deep bowl, knead the ground lamb with the chopped hot peppers, pepper flakes, red pepper powder, salt, cumin, and garlic; keep kneading for at least 10 minutes until the mixture becomes sticky and cohesive.

2. Let the mixture rest in the refrigerator for at least 1 hour.

3. With wet hands, mold the meat onto flat skewers, pressing your fingers along the length to shape it.

4. Heat a charcoal grill until very hot, turning the skewers frequently for even cooking.

5. Grill for about 10-12 minutes, until lightly charred outside.

6. Slide the meat off the skewer onto warm lavash, and serve with charred tomatoes, peppers, and sumac onion salad.