Adana kebab

Method

1. 1

   Step 1

   Put the lamb, red pepper (opens in a new tab), chilli flakes (opens in a new tab), paprika (opens in a new tab), salt and black pepper (opens in a new tab) in a bowl and knead firmly for 5 minutes until the mixture is sticky and holds together.

   • 8 min

   Food safety: Wash hands and surfaces after handling raw meat.

   

2. 2

   Step 2

   With wet hands, divide into 8 portions and press each along a wide flat skewer (opens in a new tab) into a long, even kebab, pinching ridges along it with your fingers. Chill for 30 minutes so the meat firms up and grips the skewer.

   • 10 min
   • Skewers (opens in a new tab)
3. 3

   Step 3

   Meanwhile, toss the onion with sumac (opens in a new tab), parsley (opens in a new tab) and a pinch of salt for the salad.

   • 3 min
4. 4

   Step 4

   Grill over hot coals or a very hot grill, turning every couple of minutes, until browned and cooked through. Grill the tomatoes (opens in a new tab) and chillies alongside.

   • 10 min
   • high heat
   • Grill / barbecue (opens in a new tab)

   Food safety: Minced meat should reach 71 °C in the centre.

   

5. 5

   Step 5

   Briefly warm the flatbreads over the grill for a few seconds each side until soft and pliable, slide the kebabs off onto them and serve with the onion salad and grilled vegetables.

   • 2 min
   • medium heat