Blazing Turkish Adana Kebab with Charred Peppers
Hand-minced lamb pressed onto wide flat skewers with Aleppo pepper, sumac, and tail fat, then grilled over searing heat until the outside blisters and chars while the inside stays lush and juicy. Served alongside fire-blistered peppers, warm lavash, and a sharp sumac onion salad, this is the pride of southern Turkey.
Ingredients
- 2 lbs ground lamb (at least 20% fat content)
- 1 medium onion, grated and squeezed dry
- 2 tablespoons Aleppo pepper flakes (or 1 tablespoon red pepper flakes plus 1 tablespoon paprika)
- 1 tablespoon ground sumac
+ 15 more ingredients
Instructions
In a large bowl, combine the ground lamb, grated and squeezed onion, Aleppo pepper, sumac, cumin, salt, black pepper, garlic, and ice water. Mix vigorously with your hands for 3-4 minutes, kneading the meat until it becomes sticky and paste-like. This extended mixing is essential for the meat to hold on the skewers.
Cover and refrigerate the meat mixture for at least 1 hour (up to overnight). Cold meat shapes and holds onto skewers much better.
Prepare the sumac onion salad: Toss sliced red onion with sumac, lemon juice, and salt. Let sit while you grill, massaging occasionally. The sumac will turn the onions a gorgeous purple and mellow their bite.
Preheat grill to high heat. Divide the meat into 4 equal portions. Wet your hands with cold water and press each portion firmly onto a flat skewer, forming a long, flat sausage shape about 1 inch thick.
Grill the kebabs for 3-4 minutes per side, turning once, until charred on the outside and just cooked through (internal temp 160 degrees F for lamb). Grill the peppers and tomato halves alongside until blistered and softened.
Slide the kebabs off the skewers onto warm lavash bread. Add the charred peppers and tomatoes alongside.
Top the sumac onion salad with fresh parsley and serve alongside the kebabs.
Nutrition Estimate
Per serving • Estimated by Blinner AI