Name: Adana Kebabs (Turkish-Style Ground Lamb Skewers)
Total time: 2 h 30 min
Ingredients: 1 lb. 6 oz. fatty ground lamb; ½ medium white onion, coarsely grated (¾ cup); 1 Tbsp. finely chopped Italian parsley; 2 tsp. Aleppo pepper; 1 ½ tsp. tsp. ground cumin; 1 ½ kosher salt; 3 large garlic cloves, grated (1 tsp.); 1 tsp. ground sumac; 1 tsp. Turkish hot red pepper paste (biber salcasi) (optional); ½ tsp. freshly ground black pepper; Pinch ground cinnamon; Vegetable oil, for grilling; 2 large tomatoes on the vine, quartered; Flatbreads, such as pita, for serving; Labneh or thick plain yogurt, for serving

Adana Kebabs (Turkish-Style Ground Lamb Skewers)

Course: DinnerCuisine: TurkishDifficulty: Easy

Servings

servings

Total time

hours

minutes

Ingredients

1 lb. 6 oz. fatty ground lamb
½ medium white onion, coarsely grated (¾ cup)
1 Tbsp. finely chopped Italian parsley
2 tsp. Aleppo pepper
1 ½ tsp. tsp. ground cumin
1 ½ kosher salt
3 large garlic cloves, grated (1 tsp.)
1 tsp. ground sumac
1 tsp. Turkish hot red pepper paste (biber salcasi) (optional)
½ tsp. freshly ground black pepper
Pinch ground cinnamon
Vegetable oil, for grilling
2 large tomatoes on the vine, quartered
Flatbreads, such as pita, for serving
Labneh or thick plain yogurt, for serving

Directions

In a large bowl, add the lamb, onion, parsley, Aleppo pepper, cumin, salt, garlic, sumac, pepper paste (if using), black pepper, and cinnamon. Use your hands to rigorously mix the kebab mixture until completely combined. Divide the meat into 8 equal portions. Mold each around a 10-inch skewer, forming 8-inch-long slightly flattened sausage shapes.
Transfer the kebabs to a large platter or baking sheet, and refrigerate for at least 2 hours or up to overnight.
Heat a grill or grill pan over high heat, and brush the grates or pan lightly with oil. Meanwhile, carefully thread the tomato wedges onto 2 separate skewers and set aside.
When the grill is hot, add the kebabs and cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, 6–8 minutes. Transfer to a clean platter, and let rest a few minutes. Meanwhile, add the skewered tomatoes and flatbreads to the grill and cook, turning occasionally, until the breads are warmed, and the tomatoes are softened and lightly charred on all sides, about 5 minutes. Transfer to the kebab platter, and serve warm with the labneh on the side.