- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
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Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This kebab named after the city where this famous kebab came from Adana.
- 500 grams ground lamb
- 50 gr fat from lamb tail, finely chopped
- 1 red bell pepper, minced
- 1 tsp cumin
- 1 tsp crushed red pepper
- Salt to taste
- For Serving:
- 1 onion, thinly sliced
- Lavash or pita
- 1 cup picked fresh parsley leaves
- 2 medium tomatoes, thinly sliced
Mix all the ingredients together with your hands.
Cover and put in fridge(or somewhere cool) for overnight. (Or wait for few hours)
Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.
Cook on a grill or oven. You can grill tomatoes and peppers as well on the side.
Serve kebabs with warm bread, sumac onions, parsley and tomatoes.
This can also be served with a side of Turkish Bulgur Pilaf.