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turkish lamb kebabs that hail from the city of Adana!

adana kebab is a first up on our bbq series are these incredibly delicious, Turkish lamb kebabs that hail from the city of Adana! they’re surprisingly easy to make at home with a few simple ingredients and with the addition of lamb fat are juicy delicious kebabs.
1 lb ground lamb
1/4 lb finely chopped lamb tail fat
1 medium red pepper, very finely chopped
1 médium onion, very finely chopped
2 tsp mild or hot red pepper paste
3 garlic cloves, finely chopped
1 tbsp chopped parsley
1 tbsp Aleppo pepper or 1/2 tbsp paprika
2 tsp kosher salt
1/2 tsp black pepper

Shish kebab on a stick, from ground beef meat. Lula kebab, traditional Caucasian dish. On the black background of the concrete, on a chopping board, with ketchup, spices and tomatoes copy space above
  • finely chopped bell pepper, onion, garlic, and parsley by hand or in the food processor
    chop lamb tail fat slightly larger than the vegetables.
    combine all ingredients and mix by hand to fully incorporate.
    using soaked wooden skewers or chilled metal skewers, add the preferred amount of Adana meat and press down around the skewer to secure it. press edges tightly to create a seam.
    smooth out the sides and create a flat-shaped kebab.
  • you can créate ridges using the index and middle finger to give it its signature shape! but optional.
    chill in the fridge until ready to grill.
  • if grilling over direct flame on a grill: cook for 3-4 minutes per side until cooked through
  • if grilling over direct flame on a grill: cook for 3-4 minutes per side until cooked through
    if grilling on a broiler, set to high temperature and grill for 3-8 minutes on each side, depending on oven temperature/flame! my broiler has a lower flame so it cooked on the longer end of the time frame. be sure to watch the kebabs!
  • add grilled tomato and onions around/under the kebabs when examining–they will char and soak up all the juices!
  • remove from skewer fresh off the grill and place over bread. serve with yogurt and sumac onions.