Adana Kebab

• porciones: 2-3
• tiempo activo: 20 minutes
• tiempo total: 30 minutes

Ingredientes

400 g ground lamb (can also mix beef, but I like full lamb)

½ medium onion

50-75 g melted butter / lamb fat (want to have roughly 30% fat in your ground meat mixture, so supplement with butter or lamb fat)

1 small bunch of flat-leaf parsley leaves (~15 g)

1 tbsp Aleppo pepper (pul biber)

Salt and pepper to taste

Instrucciones

Add the onion and parsley to a food processor and finely chop. Transfer to a strainer and press out some of the excess liquid.

Add the ground lamb to a large bowl along with the melted butter, chili flakes, and the onion parsley mixture. Add salt and pepper to taste and knead until completely homogeneous, about 2-3 minutes. Preheat your oven to 350 F.

Divide the meat mixture into four equal parts, then apply the meat onto the skewers. The technique is to place a ball of meat in the center initially, then use your hands to shape it into a long kebab. Wet your hands as needed to reduce sticking.

Place the meat skewers onto a wire rack placed over a baking tray, spaced out so that none are touching each other. Bake in the oven for about 10-15 minutes, or until they look cooked all the way through. Flip them over halfway through. There won’t be a ton of browning at this stage.

Remove the tray from the oven and turn on your broiler. Once your broiler is heated up, try to position your tray and kebabs as close to it as reasonably possible. Cook them on each side until there is some nice browning or charring, to whatever extent you prefer. For me this was about 3 minutes on each side. Just keep a close watch as things can burn quickly.

Remove from the oven and allow to rest for a few minutes. Slide the kebabs off the skewers, careful to keep them in one piece. Serve with flatbreads and other sides of your choice. Recommendations are ezme salad, sumac onions, grilled peppers, and fresh cut tomatoes.

Notas

A classic Turkish dish. Named after the city of Adana in Turkey, and is a great example of a Turkish minced meat kebab. Traditionally this would be made with hand-chopped meat instead of machine ground, but this version is adapted for the home kitchen. In addition, this recipe uses a combination of oven baking and broiling to replicate a charcoal grill. Lamb is the meat of choice here. It’s complemented by onions and other aromatic spices for a very flavorful kebab. Goes great with acidic or tangy sides and sauces to cut through the richness, like sumac onions.