Adana Kebab

Adana Kebab (Hand-Minced Spiced Lamb Skewers)

Adana kebab is the fiery, hand-chopped lamb skewer from southeastern Turkey - long marinated in biber salçası and Aleppo-style red pepper flakes, then grilled over charcoal on a wide flat skewer and served on flatbread with sumac onions and grilled tomatoes.

Prep

40 min

Cook

15 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •750 g (1 lb 10 oz) lamb shoulder, well-chilled, roughly 70% lean to 30% fat
• •150 g (5¼ oz) lamb tail fat, substitute with additional fatty lamb if unavailable
• •2 tbsp Turkish red pepper flakes (pul biber), do not substitute with standard chili powder
• •1 tbsp biber salçası (Turkish hot pepper paste), or substitute with a mild Turkish pepper paste plus extra pul biber
• •1 tsp fine sea salt
• •1 tsp freshly ground black pepper
• •1 medium onion, finely grated, squeeze out excess juice
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp sumac, plus extra for the onions
• •1 small bunch flat-leaf parsley, finely chopped, stems reserved for another use
• •4 pieces lavash or thin flatbread, for serving
• •4 medium ripe tomatoes, halved, for grilling
• •4 medium green Turkish peppers (sivri biber), or shishito peppers
• •1 large red onion, thinly sliced
• •1 tsp sumac, for the onion salad
• •1 tbsp pomegranate molasses, optional, for the onions
• •1 tbsp freshly squeezed lemon juice, plus wedges to serve
• •200 g (7 oz) thick plain yogurt, for serving
• •4 wide flat metal skewers flat iron skewers, home kitchen: soak bamboo or use a sheet-pan method

Steps

1. 1 Cut the lamb shoulder and tail fat into roughly 1.5 cm (1/2 in) cubes and return them to the freezer for 20-30 minutes until very firm but not frozen solid. Partially frozen meat chops cleanly without smearing. Keep the meat cold throughout this step and wash your hands, board and knife with hot soapy water afterwards.
2. 2 On a large wooden board, chop the lamb and fat together with a heavy cleaver or chef's knife, turning the pile and scraping it back into a heap every few minutes. Continue for 12-15 minutes until the meat is a coarse, sticky mince that holds together when pressed. A meat grinder on the coarse die is an acceptable substitute. Do not over-process or the kebab will be pasty. Minced meat carries bacteria through the whole mixture, so this kebab is always cooked through, never served pink.
3. 3 Transfer the chopped meat to a bowl and add the pul biber, biber salcasi, grated onion, garlic, salt, black pepper, cumin, sumac and chopped parsley. Mix with your hand, squeezing and folding the mixture for 3-4 minutes until it becomes glossy and tacky. It should cling to your fingers when you lift it. Cover and rest in the refrigerator for at least 4 hours, preferably overnight, to allow the spices to bloom. Keep the bowl refrigerated at all times, never on the counter.
4. 4 Make the sumac onions: toss the sliced red onion with the sumac, pomegranate molasses and lemon juice. Massage briefly with clean hands to soften. Set aside at room temperature for 30 minutes.
5. 5 Prepare the grill for direct high-heat cooking over charcoal. The coals should be white at the edges and ash-covered, giving a temperature of roughly 230-260 C (450-500 F). Soak flat metal skewers briefly if using bamboo; if using no skewer at all, see the sheet-pan note below.
6. 6 Wet your hands with cold water (this stops the meat sticking) and divide the mixture into 4 equal portions. Mold one portion firmly along a wide flat skewer, pressing it into a long cigar shape about 20-22 cm (8-8.5 in) long and 3 cm (1.25 in) thick, compacting well so there are no air pockets. Keep the formed skewers on a tray in the refrigerator until the grill is ready.
7. 7 Lay the skewers directly over the hottest part of the coals and grill 4-5 minutes per side. The exterior should blacken and char in patches while the inside cooks right through. Minced lamb must reach at least 71 C (160 F) in the centre of the thickest part on an instant-read thermometer, and the meat should no longer be pink, with clear juices. Turn only once or twice; frequent turning breaks the crust.
8. 8 Grill the tomato halves and whole green peppers alongside until blackened in spots and softened, about 3-4 minutes total.
9. 9 Sheet-pan substitute for home cooks without a wide skewer: shape the mixture into 4 oblong patties on a parchment-lined tray, chill 20 minutes, then cook under a preheated broiler/grill on the highest setting 10 cm (4 in) from the heat for 5-6 minutes per side. This timing is only a guide: check every patty with an instant-read thermometer and continue cooking until the centre of the thickest part reads at least 71 C (160 F) and the meat is no longer pink.
10. 10 To serve, lay a sheet of lavash on each plate. Slide the hot kebab off the skewer onto the bread so the juices soak in. Pile the charred tomatoes and peppers alongside, then top generously with sumac onions, a sprinkle of parsley and a squeeze of lemon. Serve immediately with thick yogurt and, traditionally, cold ayran. Any kebab not eaten straight away goes into the refrigerator within 2 hours.