middle-easternGrilled Turkish Adana Kebab
Hand-minced lamb shoulder blended with lamb tail fat and roasted red peppers, molded onto wide flat skewers and char-grilled over real lump charcoal.
- Prep:
- 30 minutes
- Cook:
- 15 minutes
- Waiting:
- 30 minutes (chilling the meat, 30 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Grill and tongs, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Sumac onions
5 minutesSlice the red onion thinly, rub it with the salt and sumac, then mix in the chopped parsley.
Success cueThe onion is soft and tinted red by the sumac.
- 02
Mincing
10 minutesChop the lamb and tail fat finely with a heavy knife, or mince them coarsely.
Success cueThe meat is finely chopped but not mushy.
- 03
Pepper
5 minutesChop the red pepper finely and squeeze out all its liquid in a towel.
Success cueThe pepper is dry when squeezed.
- 04
Kneading
40 minutesKnead the lamb, fat, pepper, chili flakes and 1 teaspoon of salt for 10 minutes, then chill for 30 minutes.
Success cueThe meat is sticky and clings to your hand.
- 05
Shaping
5 minutesWith wet hands, press 4 portions onto wide flat skewers about 2 cm thick and mark them with your fingers.
Success cueThe meat holds firmly on the skewers.
Watch outIf the meat is not sticky enough, it falls off the skewer.
- 06
Grilling
8 minutesHigh heatGrill over hot charcoal for 6 to 8 minutes, turning often, or under the oven grill on high for 10 to 12 minutes. Press the flatbread onto the meat to soak up the juices.
Success cueBrowned outside, juices run clear and the inside reaches 71°C.
- 07
Serve
2 minutesServe on the flatbread with the sumac onions.
Success cueThe bread is soft and soaked with the juices.
Cooking tips
Wetting your hands with warm water helps shape the wavy fingerprint indents smoothly.
- • Kneading until tacky forms a natural emulsion that clings tightly to wide iron skewers without falling
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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