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Adana-Style Lamb Kebabs

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Adana-Style Lamb Kebabs

Cuisine:Middle Eastern

Course:Dinner

20m prep 8m cook 28m ready

4 servings The ground meat for these kebabs must be kneaded to develop the myosin, which will help bind it to the skewers. Wide, flat metal skewers are best for these, but they may be made with slender ones (use a metal spatula to help move and flip them on the grill).

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 medium yellow or red onion
    • 1 cup distilled white or cider vinegar
    • 1 teaspoon salt
    • ½ teaspoon sugar
    • (1 bay leaf)
    • (1 small dried red chile, seeded)
    • 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
    Sub-recipe steps
    1. Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion
    2. Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with: 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded)
    3. Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in: 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
    4. Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.
  • 1 pound ground lamb
  • 2 tablespoons grated onion
  • 2 tablespoons ground sumac
  • 2 garlic cloves, minced
  • 2 tablespoons Urfa, Aleppo, or Marash chile flakes
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • ½ cup chopped parsley
  • 1 tablespoon ground sumac
  • 1 tablespoon olive oil
  • 1
    • Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes
    • Beef Kebabs
    • Pork Souvlaki
    • 4 pitas
    • 1 ½ cups shredded lettuce
    • ¾ cup diced tomatoes
    • ¾ cup diced peeled cucumbers
    • (¼ cup diced red onion or sliced green onion)
    • (Crumbled feta)
    Sub-recipe steps
    1. Prepare one of the following: Falafel; Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes; Beef Kebabs; Pork Souvlaki
    2. Prepare one or more of the following: Tahini Dressing, Zhug, Tzatziki, Herbed Yogurt Dressing
    3. Warm until pliable: 4 pitas
    4. Open the pitas on one side for pocket sandwiches. Divide the falafel, lamb patties, kebab meat, or souvlaki among them. Drizzle with the desired sauce(s), then top with: 1 ½ cups shredded lettuce; ¾ cup diced tomatoes; ¾ cup diced peeled cucumbers; (¼ cup diced red onion or sliced green onion); (Crumbled feta)
    5. Drizzle with more sauce.
  • 1
    • 2 tablespoons butter
    • ½ medium onion, chopped
    • 1 cup basmati rice, or other long-grain rice
    • 1½ cups chicken broth or water
    • (½ teaspoon salt, if using unsalted broth or water)
    • 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
    Sub-recipe steps
    1. Melt in a large saucepan over medium-low heat: 2 tablespoons butter
    2. Add and cook, stirring, until golden, about 8 minutes: ½ medium onion, chopped
    3. Add and stir until the rice becomes translucent around the edges 3 to 5 minutes: 1 cup basmati rice, or other long-grain rice
    4. Stir in: 1½ cups chicken broth or water; (½ teaspoon salt, if using unsalted broth or water)
    5. Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand off the heat, covered, for 5 minutes before serving. Sprinkle with: 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Quick-Pickled Onions
  • 1 pound ground lamb
  • 2 tablespoons grated onion
  • 2 tablespoons ground sumac
  • 2 garlic cloves, minced
  • 2 tablespoons Urfa, Aleppo, or Marash chile flakes
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • ½ cup chopped parsley
  • 1 tablespoon ground sumac
  • 1 tablespoon olive oil
  • 1 Flatbread or Pita Sandwiches
  • 1 Rice Pilaf or Fattoush

Let's Cook

  1. Step 1.

    Prepare: Quick-Pickled Onions

  2. Step 2.

    Set aside to cool. Meanwhile, combine in another bowl: 1 pound ground lamb; 2 tablespoons grated onion; 2 tablespoons ground sumac; 2 garlic cloves, minced; 2 tablespoons Urfa, Aleppo, or Marash chile flakes; ¾ teaspoon salt; 1 teaspoon ground cumin

  3. Step 3.

    Knead together with your hands until the mixture is smooth and very sticky, about 3 minutes. Divide the meat into 4 equal portions and pack onto 4 skewers in oblong, sausage-like shapes. If using wooden skewers, protect the protruding ends with foil. Prepare a hot grill fire, or preheat a gas grill on high for 10 minutes.

  4. Step 4.

    Place the skewers on the grill. Cook, turning once or twice, until the kebabs are well browned all over, about 8 minutes. Drain the pickled onions and mix in a bowl with: ½ cup chopped parsley; 1 tablespoon ground sumac; 1 tablespoon olive oil

  5. Step 5.

    Use the kebabs and pickled onion mixture as a filling for: Flatbread or Pita Sandwiches

  6. Step 6.

    Or serve over: Rice Pilaf or Fattoush

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