Turkish Ground Lamb Kebabs
(Adana Kebabs)
SERVES 4
Active: 30 min. • Total: 2 hr. 30 min.
These spicy ground lamb kebabs are best
cooked over fire but can work on an indoor
grill pan or cast-iron skillet. Aleppo pepper
and biber salçası, a spicy red paste made from
sun-dried chiles and salt, add color and heat.
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
1½ tsp. ground cumin
1½ tsp. 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 of 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
1 In a large bowl, add the lamb, onion, pars-
ley, Aleppo pepper, cumin, salt, garlic, sumac,
pepper paste (if using), black pepper, and cin-
namon. 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.
2 Transfer the kebabs to a large platter orbaking sheet, and refrigerate for at least 2
hours or up to overnight.
3 Heat a grill or grill pan over high heat, and
brush the grates or pan lightly with oil. Mean-
while, carefully thread the tomato wedges
onto 2 separate skewers and set aside.
4 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 occa-
sionally, 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 lab-
neh on the side.62 SAVEUR.COM
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