Adana kebab
Middle Eats · ♥ 1.7K likes · 53.6K views · 9 min video
Read about shoulder (roast, chops, stew meat) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg pure lamb meat
- 100–150 g lamb tail fat
Trim skin, fat, silver skin and tough connective tissue from de-boned lamb shoulder; cut the clean meat into one centimetre cubes.
- 50 g white onion
- 100 g red pepper
Cut the white onion and red pepper into small cubes, combine and mince by hand until as fine as minced garlic.
Move the vegetables to a strainer and drain at least 15 minutes, or squeeze them with a spoon.
Hand mince the meat on a board to a coarse mince, about 10 minutes.
- 2 tsp salt
- 1 tsp pul biber
- 1 tsp cayenne pepper
Season with salt, pul biber and cayenne, add the drained vegetables and chop and fold 15 to 20 minutes more, until the mix is homogenous, sticky and holds a patty shape with no chunks left when spread thin.
Variation, the shortcut: use lamb ribs minced once on the butcher's coarse setting, pulse the vegetables in a food processor and drain, then knead the mince, vegetables and spices together by hand about 5 minutes.
- ½ whole onion
- ¼ tsp salt
- 1 tsp sumac
- 1 whole tomato
- parsley
- ½ tbsp olive oil
For the salad, crush sliced onion with salt and sumac by hand, then add sliced tomato, chopped parsley and olive oil and mix.
Knead a 150 gram ball of meat 30 seconds, slide a flat skewer through the middle, then squeeze and work the meat along the skewer with palm and thumb to an even thickness on both sides.
Squeeze off the top and bottom of the meat; optionally indent with finger marks. Dip hands in water if the mix sticks.
Lay the skewers over hot white coals 40 to 60 seconds per side until a skin forms, then rotate every 60 to 90 seconds until browned, about six to eight minutes total.
- lavash bread
Push the kebab off the skewer and serve over lavash, or build a sandwich with lavash, salad and a skewer.
Serving on lavash