Turkish Lamb Kebab Recipe

Adana kebabs

  • serves 6-8
  • Easy

These Turkish-style kebabs are named after the city of Adana and flavoured with chilli and sumac. Make them to feed a crowd at your next barbecue

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Ingredients

KEBABS

  • lamb mince 800g
  • urfa chilli flakes 2 tbsp or 1 tbsp of dried chilli flakes, (see recipe below)
  • sumac 4 tsp
  • ground cumin 4 tsp
  • flat-leaf parsley stalks finely chopped to make 4 tbsp
  • garlic 6 cloves, crushed

SUMAC ONIONS

  • onions 2, thinly sliced
  • flat-leaf parsley ½ a small bunch, roughly chopped, plus extra for serving
  • sumac 1 tbsp

TO SERVE

  • flatbreads, yogurt, pickled chillies and tomatoes

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.

Turkish urfa chilli flakes have a mild, smoky heat. Buy them online at souschef.co.uk and in Turkish grocers.


Check out more BBQ skewer recipes here…

A blue plate topped with hummus and kebabs

Nutritional Information

  • Kcals 224
  • Fat 14.1g
  • Saturates 6.3g
  • Carbs 2.9g
  • Sugars 2.1g
  • Fibre 1.6g
  • Protein 20.5g
  • Salt 0.3g
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