Adana Kebabs Ground Lamb Kebabs Recipe 425

ADANA KEBABS (GROUND LAMB KEBABS) RECIPE - (4.2/5)

Adana Kebabs (Ground Lamb Kebabs) Recipe - (4.2/5) image

Provided by á-48383

Number Of Ingredients 13

Ingredients

KEBABS:
1 pound 2 ounce ground lamb (500g)
Kosher salt
2 teaspoons ground cumin, divided
2 tablespoons ground sumac, divided
2 tablespoon 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

Steps:

Combine lamb with 7.5 grams (about 1 tablespoon) 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. 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. Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer. 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. 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. During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.

ADANA KEBAB

Adana Kebab image

This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.

Provided by Chef Jay 67

Categories Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb ground lamb
1 lb ground veal
4 teaspoons olive oil, for brushing on pita's
4 teaspoons salted butter, small cubes
1 red bell pepper, minced
1 medium yellow onion, minced
3 garlic cloves, minced
1 cup yogurt
2 medium red onions, sliced very thin
1 teaspoon sumac
1 teaspoon lemon juice
8 pieces pita bread or 8 pieces naan bread
2 teaspoons red pepper flakes
2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons kosher salt
2 teaspoons sumac, can be found in any middle eastern store.or you can omit this step

Steps:

In a large mixing bowl add lamb and veal.
Then add minced bell peppers and onions.
Add all spices and mix well.
Cover and put in fridge overnight.
Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
Place on a hot grill and cook for 3-4 minutes on each side.
Kebabs will be done when they feel spongy.
When done place kebab inside of pita.
top with yogurt sauce and sliced red onion mixture.
This can also be served with a side of Turkish Pilaf.

Nutrition Facts : Calories 655.5, Fat 31.2, SaturatedFat 12.9, Cholesterol 129.5, Sodium 1163.3, Carbohydrate 54.8, Fiber 3.8, Sugar 6.2, Protein 37.2

ADANA KEBABS

Adana Kebabs image

Provided by Marian Burros

Categories dinner, easy, main course

Time 45m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 medium onion
1 tablespoon sumac
4 Hungarian or Italian peppers
4 tomatoes, halved
1 pound lean ground lamb
1 1/2 cups finely chopped onion
2 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped Italian parsley
1/8 teaspoon salt
Freshly ground black pepper to taste
Flat bread (Afghan) or 4 pitas

Steps:

Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
Grill lamb kebabs on all sides, until they are browned.
Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.

Nutrition Facts : @context http, Calories 826, UnsaturatedFat 27 grams, Carbohydrate 42 grams, Fat 55 grams, Fiber 12 grams, Protein 45 grams, SaturatedFat 24 grams, Sodium 316 milligrams, Sugar 20 grams

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