Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Turkish Adana Ground Lamb Kebabs

The Hirshon Turkish Adana Ground Lamb Kebabs


  • Total Time: 0 hours

Ingredients

Units Scale
  • Kebabs:
  • 3/4 pound ground lamb, top-quality
  • 1 pound lamb belly, ground
  • 2 tbsp. urfa biber chili flakes
  • 4 tsp. ground sumac
  • 4 tsp freshly-ground cumin
  • 1 Tbsp. smoked paprika
  • 1/2 Tbsp. freshly-ground black pepper
  • 4 tbsp. finely-chopped flat-leaf parsley stalks (NOT the leaves!)
  • 23 Capia peppers (red bell can be substituted, if you have to), minced
  • 2 banana peppers, minced
  • 6 garlic cloves, crushed
  • ***
  • Sumac Onions:
  • 2 onions , very thinly-sliced
  • 1/2 small bunch flat-leaf parsley roughly chopped, plus extra for serving
  • 1 tbsp. sumac
  • ***
  • To serve:
  • flatbreads, full-fat yogurt, pickled or roasted chilies and charred tomatoes
  • metal skewers

Instructions

  1. Combine the ground lamb and ground belly well by using a mezzaluna knife. Combine all remaining ingredients with the mix and mix well with your hands, as if you are kneading bread, for at least 5-10 minutes.
  2. Put the mince in a bowl, cover with cling wrap and refrigerate overnight. 10 minutes before you start forming the skewers, put the bowl in the freezer to make the meat mixture ice-cold. Failure to do this may cause the meat to fall off the skewer during cooking.
  3. Prepare the BBQ for direct cooking by spreading the coals in an even layer.
  4. To make the kebabs, form the lamb mince into 12 kebabs with some ice-cold water and thread them onto the metal skewers.
  5. Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some salt and pepper.
  6. Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through). The melting fat should be collected on the reserved flatbread by pressing pieces of flatbread against the meat as it roasts; this also serves to heat the bread.
  7. Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chilies and more parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1059.65 kcal
  • Sugar: 6.32 g
  • Sodium: 105.4 mg
  • Fat: 99.67 g
  • Saturated Fat: 49.03 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 17.75 g
  • Fiber: 5.42 g
  • Protein: 24.67 g
  • Cholesterol: 149.4 mg
close

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x