Adana Kebab Recipe (Turkish Ground Lamb Kebabs)

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 large red onion (peeled and thinly sliced)

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon sumac

1/4 teaspoon salt

2 pounds ground lamb

1 small-medium onion (peeled and grated)

3 cloves garlic (crushed)

2 teaspoons salt

2 teaspoons sumac

2 teaspoons cumin

2 teaspoons crushed red pepper flakes (more or less to taste)

1 teaspoon paprika (I use sweet, but you can use hot if you want to add more heat)

1 1/2 tablespoons olive oil (to brush on the meat before grilling)

Cherry tomatoes

Parsley

Flatbread

Grilled peppers (I used yellow wax pepper)

Instructions

For the Sumac Onions:

Add all ingredients to a bowl and stir well. Cover and refrigerate until using (at least 30 minutes or up to 3 days).

For the Lamb Kebab:

Add all ingredients to a large bowl. Use your hands to combine, being careful not to over-mix.

Slightly wet your hands, and shape the meat onto skewers. Brush both sides of each skewer with olive oil.

Preheat a grill to medium-high. Once hot, add the kebabs and grill until they’re charred on the outside and cooked to your desired level of doneness inside, rotating the skewers as necessary. (The exact cooking time will vary based on your skewer size. I used 3 large skewers and it took about 15 to 18 minutes total.)

Serve hot along with Sumac Onion and anything else you like.

Notes

I added Turkish Chile pepper flakes

Nutrition

• Calories: 354 kcal
• Lipides Totaux: 29 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 15 g
• Cholestérol: 83 mg
• Sodium: 658 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 19 g