Adana Kebab Skewers
Hand-kneaded ground lamb skewers seasoned with sumac, Aleppo pepper, and warm spices, grilled over high heat until charred outside and juicy within. Plan ahead: the mixture benefits from 1 hour of chilling before grilling.
Ingredients
- 2 lbs ground lamb (80/20 fat ratio)
- 4 oz lamb tail fat or additional ground lamb
- 1 yellow onion, grated, moisture squeezed out
- 4 garlic cloves, minced
- 2 tsp Aleppo pepper flakes (pul biber)
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 4 pita or lavash flatbread (for serving)
Instructions
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1
Combine 2 lbs ground lamb (80/20 fat ratio), 4 oz lamb tail fat or additional ground lamb, 1 grated, moisture squeezed out yellow onion, 4 minced garlic cloves, 2 tsp Aleppo pepper flakes (pul biber), 1 tsp ground sumac, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 cup finely chopped fresh flat-leaf parsley in a large bowl. Knead vigorously with your hands for 5 to 6 minutes until the mixture becomes very sticky and cohesive. Cover and refrigerate for at least 1 hour.
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2
Prepare a charcoal or gas grill for high direct heat. If using wooden skewers, soak them in water for 30 minutes.
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3
Divide the lamb mixture into equal portions. With wet hands, mold each portion around a flat metal skewer (or doubled wooden skewer) in a long, even cylinder about 1 inch in diameter, pressing firmly so it adheres.
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4
Grill the skewers over high direct heat for 5 to 6 minutes per side, turning only once, until the exterior is charred in spots and the internal temperature reaches 160°F (71°C).
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5
Transfer to a serving platter and rest for 2 minutes. Serve over 4 pita or lavash flatbread (for serving) with grilled vegetables, sumac-dusted onions, and fresh tomatoes.