Adana kebabs
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Skip to ingredients
KEBABS
- 800g lamb mince
- 2 tbsp or 1 tbsp of dried chilli flakes urfa chilli flakes(see recipe below)
- 4 tsp sumac
- 4 tsp ground cumin
- finely chopped to make 4 tbsp flat-leaf parsley stalks
- 6 cloves garliccrushed
SUMAC ONIONS
- 2 onionsthinly sliced
- ½ a small bunch flat-leaf parsleyroughly chopped, plus extra for serving
- 1 tbsp sumac
TO SERVE
- flatbreads, yogurt, pickled chillies and tomatoes
Nutrition: per serving
- kcal224
- fat14.1g
- saturates6.3g
- carbs2.9g
- sugars2.1g
- fibre1.6g
- protein20.5g
- salt0.3g
Method
step 1
Prepare the BBQ for direct cooking by spreading the coals in an even layer.
step 2
To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.
step 3
Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.
step 4
Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.) Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.
