Adana Kebab is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal (BBQ) filled with burning charcoal. This version was made in the broiler, but would be even better on any sort of grill.
Adana Kebab (Lamb)
Servings
4 Servings
Ingredients
- 1 pound ground lamb
- 1 onion minced
- 1 chili pepper minced (any kind, remove seeds for less heat)
- 2 cloves garlic minced
- 1/4 cup parsley chopped
- 1 teaspoon paprika
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon juiced
Instructions
- Bring meat to room temperature.
- Combine with all other ingredients except lemon juice in a bowl. Shape it into a log around a metal or wooden skewer.
- Preheat broiler on high.
- Lay skewers on broiler tray or some sort of rack with grates so the drippings can fall to a tray below and not be sitting in it. Place under the broiler for about 10 minutes until nicely browned and slightly charred.
- Turn over with tongs and cook another 5-10 minutes until thermometer reads 160F.
- Sprinkle with fresh lemon juice before serving.
- Serve with fresh pita and Tehina.
Toda raba Tamar. Shalom from London.
What a wonderful recipe! I didn’t have any parsley so I used cilantro instead. The final sprinkling of lemon juice on the top was delicious! A welcome change of flavors for my family.
Most kosher butchers do sell it, but if you can’t find it, I would ask the butcher about it.
Where can I find ground lamb? I have never seen it at any of the butchers I go to.
This looks awesome and I have included it my roundup of lamb recipes.
Tamar, these look lovely! I love lamb, but its not somethingI get a lot because of price. But ground lamb is more affordable. I will be trying this recipe!
Thanks so much for the review. I am glad you loved them.
These Adana Kebabs were fantastic. My whole family loved them.