How To Make Adana Kebab
Brimming with warm spices, this adana kebab offers a juicy bite using ground lamb for a delicious dish paired with pita and lettuce.
Prep:
15 mins
Chill:
30 mins
Cook:
12 mins
Total:
57 mins
Ingredients
- 1 lb ground lamb
- 1 onion, small, minced
- 4 cloves garlic, minced
- 1½ tsp ground cumin, divided
- 1½ tsp ground sumac, divided
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes, or to taste
- 2 tbsp ice water
For Serving:
- pita bread, or naan bread
- romaine lettuce leaves
- red onion, chopped
- fresh parsley
- grape tomatoes, sliced in half
- cucumber, chopped
Instructions
- In a large bowl, combine the ground lamb, minced onion and garlic, 1 teaspoon each of the ground cumin and sumac, salt, ground black pepper, red pepper flakes, and ice water.
- Knead the mixture by hand until it turns tacky and starts sticking to the side of the bowl. Place in the refrigerator for about 30 minutes to chill.
-
Wet hands and place a ¼ of the lamb mixture onto each skewer. Use a 1-ounce scoop to form balls, thread a few onto each skewer, and then mash them together to form the kebab shape.
-
Preheat the grill to medium-high. In a small bowl, combine the remaining ground cumin and sumac.
- Grill the kebabs for approximately 12 minutes, until well charred on both sides. Sprinkle the spice mix over the kebabs while they are cooking.
-
Serve the kebabs nestled in lettuce leaves with sliced red onion, parsley, tomatoes, and chopped cucumbers along with warm pita or naan bread. Enjoy!
Nutrition
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