Adana Kebab Skewers

Name: Adana Kebab Skewers
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
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)

50 minMediumServes 4480 cal/serving

TurkishDinnerGrillHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

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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

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.
2

Prepare a charcoal or gas grill for high direct heat. If using wooden skewers, soak them in water for 30 minutes.
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.
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).
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.

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Questions

What is 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. This reference files it under Turkish dinner: cooked on the grill, rated medium and about 50 minutes start to finish.

What internal temperature should Adana Kebab Skewers reach?

For Adana Kebab Skewers, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for Aleppo pepper in Adana Kebab Skewers?

The entry for Adana Kebab Skewers calls for 2 tsp Aleppo pepper flakes (pul biber). In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Can I use ground beef instead of ground lamb in Adana Kebab Skewers?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Adana Kebab Skewers uses 2 lbs ground lamb (80/20 fat ratio).

Can I start Adana Kebab Skewers the day before?

Yes. Step 1 is a built-in pause of 1 hour: "Cover and refrigerate for at least 1 hour." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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