Turkish adana kabab recipe

 

Ingredients:

The Kababs:

Ground lamb weighing 500 grammes (about 1 pound, 2 ounces).

Halal salt

divided 2 tablespoons of ground cumin

2 teaspoons of divided sumac powder

2 tablespoons of split, finely ground Urfa pepper

2 tablespoons ice-cold water

When Serving:

one finely sliced red onion

6 pieces of pita or lavash

1 cup of freshly plucked parsley leaves

2 medium tomatoes, cut thin

Sport pepper pickles or pepperoncini

Directions;

For the kababs, combine the lamb with the 7.5 grammes (or two teaspoons) of kosher salt, the one teaspoon of cumin, the two teaspoons of sumac, and the one tablespoon of pepper flakes. Knead the dough by hand or using a stand mixer with a paddle attachment until it becomes sticky and begins to cling to the bowl's edge. Water should be added and incorporated while kneading. Place there and thoroughly chill.

In the meantime, add 2 teaspoons of salt, 1 teaspoon of cumin, 2 teaspoons of sumac, and 1 tablespoon of pepper flakes in a small bowl. Set aside the spice mixture. Red onions and the final 2 teaspoons of sumac should be combined in a medium bowl. Set aside after adding salt to taste.

Divide the lamb mixture into 12 uniform balls with damp hands. Form each ball into a long, flat kebab that is wrapped around a skewer using damp hands.

Charcoal from one chimney should be lit.Pour out the coals and put them on one side of the charcoal grate once all of the charcoal has been lit and covered with grey ash. Place the cooking grate on the grill, close it, and let it heat up for five minutes. Alternately, turn half of the gas grill's burners to the highest heat, cover it and let it heat up for ten minutes.Grill grate should be washed and oiled. Place the kebabs on the hot side of the grill, cover it, and cook them for 12 to 15 minutes, turning them occasionally and seasoning with the spice mixture.

Place batches of bread on top of the kababs during the final few minutes of cooking until heated through.

Serve the kababs with warm bread, pickled peppers, sumac onions, parsley, and tomatoes.