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Adana Kebabs (Ground Lamb Kebabs)

Recipe
Prep: 10 mins
Cook: 45 mins
Active: 40 mins
Total: 55 mins
Serves: 6 servings

Ingredients

For the Kebabs:

● 500 grams (about 1 pound 2 ounces) ground lamb
● Kosher salt
● 2 teaspoons ground cumin, divided
● 2 tablespoons ground sumac, divided
● 2 tablespoons ground Urfa pepper flakes, divided
● 2 tablespoons ice-cold water
For Serving:
● 1 red onion, thinly sliced
● 6 pieces lavash or pita
● 1 cup picked fresh parsley leaves
● 2 medium tomatoes, thinly sliced
● Pickled sport peppers or pepperoncini

Directions
1. For the Kebabs: Combine lamb with 7.5 grams (about 2 teaspoons) kosher salt, 1 teaspoon cumin, 2
teaspoons sumac, and 1 tablespoon pepper flakes. Knead by hand or in a stand mixer fitted with a paddle
attachment until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue
kneading until incorporated. Place in refrigerator and chill well.

2. Meanwhile, combine remaining teaspoon cumin, 2 teaspoons sumac, remaining tablespoon pepper flakes,
and 2 teaspoons salt in a small bowl. Set spice mixture aside. Combine remaining 2 teaspoons sumac and
red onions in a medium bowl. Season with salt to taste and set aside.

3. Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat
kebab around a skewer.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and
arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to
preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and
preheat for 10 minutes. Clean and oil the grilling grate. Place kebabs directly over hot side of grill, cover, and
cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are
cooked through, about 12 minutes total.

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5. During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.

6. Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.

Special Equipment
Charcoal grill or gas grill, chimney starter (optional), stainless-steel kebab skewers or bamboo skewers soaked in
water for 15 minutes

Read More
● Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) Recipe

● Kofte Kebabs With Spicy Harissa Yogurt Sauce and Grilled Flatbread Recipe

● How to Get Started Grilling

● The GrillGrate: An Upgrade Almost Every Gas Grill Needs

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