adana kabob
Chicken
Adana Kabob
Made with the essential trio of lamb, cumin and dried chile peppers, Adana kabob is succulent and perfectly spiced. Serve the grilled Turkish ground lamb kabobs with a bright sumac onion salad.
Ingredients
- 1 medium onion, grated
- 1-1/2 pounds ground lamb
- 2 teaspoons paprika
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons urfa biber, optional
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- sides:
- 1 medium red onion, halved and thinly sliced
- 1 cup fresh flat-leaf parsley, coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground sumac
- 1/4 teaspoon salt
- 2 medium tomatoes
- 2 poblano or jalapeno peppers
- optional: pita bread and cacik (turkish tzatziki sauce)
Directions
- Place grated onion in a fine sieve over a bowl. Press and squeeze the onion to remove juice. Reserve onion juice. In a large bowl, thoroughly combine lamb, onion, paprika, red pepper flakes, Urfa biber if desired, salt, pepper and cumin until evenly blended. Cover and refrigerate at least 1 hour.
- In a large bowl, combine red onion, parsley, oil, sumac and salt; toss to coat. Arrange on a large serving platter.
- Divide the meat mixture into 8 pieces. Shape into 1-in. wide rectangles around skewers. Brush both sides with reserved onion juice. Grill, covered, over medium-high heat for 6 minutes. Baste with onion juice. Turn and grill until a thermometer reads 160°, 5-7 minutes longer.
- Meanwhile, grill whole tomatoes and peppers until slightly charred, 10-12 minutes, turning occasionally. Cut into slices. Arrange kabobs, tomatoes and peppers over the parsley mixture. If desired, serve with pita bread and cacik sauce.
