Adana Kebap (Spicy Minced Lamb Skewers with Grilled Peppers)
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Ingredients
- 500 g lamb mince
- 1 onion
- 2 garlic cloves
- 2 tsp turkish red pepper flakes (pul biber)
- 1 tsp ground cumin
- 1 tsp sumac
- 2 red pepper
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 344 kcal
- Protein
- 24.8 g
- Carbohydrate
- 8.8 g
- of which sugars
- 5.7 g
- Fat
- 23.1 g
- of which saturates
- 10.7 g
- Fibre
- 2.9 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb mince, grated onion, garlic cloves, pul biber and ground cumin in a bowl; season well and knead for a minute until the mixture becomes slightly sticky and holds together.
- 2
Divide into 8 portions and mould each firmly around a flat metal skewer into a long, flattened sausage shape.
- 3
Heat a griddle pan, barbecue or grill to very hot and cook the kebabs for 10-12 minutes, turning often, until charred outside and cooked through with no pink remaining.
- 4
Griddle or grill the red peppers, quartered, alongside for 8-10 minutes until soft and charred in places.
- 5
Scatter the kebabs and peppers with the sumac and flat-leaf parsley to serve.
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