Traditional Turkish lamb kebabs with aromatic spiced ground lamb grilled on skewers. These Adana-style kebabs feature hand-minced lamb seasoned with cumin, paprika, and fresh herbs, served with warm flatbread, yogurt sauce, and grilled vegetables.
0 of 17 ingredients checked
17 items
Begin by preparing lamb mixture through combining ground lamb, very finely yellow onion, garlic paste, finely chopped fresh flat leaf parsley, ground cumin, sweet paprika, red pepper flakes, ground sumac if using, fine sea salt, and freshly ground black pepper in large mixing bowl
Use hands to mix lamb mixture vigorously for 3-4 minutes, and squeezing mixture until it becomes very sticky and cohesive. Mixture should be well-combined and hold together firmly when squeezed
Cover bowl with plastic wrap and refrigerate lamb mixture for minimum 30 minutes to allow flavors to meld and mixture to firm up. This makes shaping kebabs easier
While lamb chills, prepare yogurt sauce by combining plain full fat yogurt with half of fresh lemon juice and pinch of fine sea salt in small bowl. Whisk until smooth and set aside in refrigerator
Preheat grill to high heat or preheat broiler with rack positioned 15cm from heat source. If using wooden skewers, soak them in water for 30 minutes before using to prevent burning
Divide chilled lamb mixture into 8 equal portions of about 100g each. With wet hands, take one portion and mold it firmly around flat metal skewer in elongated sausage shape about 15cm long and 3cm thick. Press meat firmly onto skewer so it adheres well. Repeat with remaining portions
Prepare vegetables by cutting roma tomatoes in half and green bell peppers into large chunks. Brush vegetables lightly with olive oil and season with fine sea salt
Brush formed kebabs lightly with olive oil on all sides. Place kebabs on hot grill grates along with prepared vegetables. Grill kebabs for 10-12 minutes total, turning every 3 minutes, until deeply charred outside and cooked through to internal temperature of 63°C (145°F)
Remove kebabs and vegetables from grill and let rest for 3 minutes. Warm flatbread or pita for serving on grill for 1 minute per side until soft and pliable
Serve hot kebabs by sliding meat off skewers onto warm flatbread or pita for serving. Arrange grilled roma tomatoes and green bell peppers alongside. Drizzle yogurt sauce over kebabs and squeeze fresh lemon wedges for serving over everything. Serve immediately while hot
