Adana Kebab (Spiced Ground Lamb Skewers)

Ingredients

• •1 lb ground lamb
• •1/2 lb ground beef (80/20)
• •1/2 medium white onion, grated and liquid squeezed out
• •3 garlic cloves, minced
• •1 tsp red pepper flakes
• •1 tsp sweet paprika
• •1/2 tsp ground cumin
• •1/2 tsp ground coriander
• •1 tsp sumac
• •1 tsp salt
• •1/2 tsp black pepper
• •8 flat metal skewers or soaked wooden skewers
• •4 pieces flatbread or pita, warmed
• •1/2 red onion, thinly sliced
• •1/4 cup fresh parsley, chopped
• •1 lemon, cut into wedges

Directions

1. 1Combine lamb, beef, grated onion, garlic, red pepper flakes, paprika, cumin, coriander, sumac, salt, and pepper in a large bowl and knead firmly for 3 minutes until the mixture is sticky and uniform.
2. 2Divide the mixture into 8 equal portions and press each one firmly around a skewer in a long, flat sausage shape about 15 cm long, wetting your hands to prevent sticking.
3. 3Refrigerate shaped skewers for 15 minutes while you preheat the grill or grill pan to high heat.
4. 4Oil the grill grates lightly and cook skewers for 3 to 4 minutes per side, turning once, until nicely charred and cooked through.
5. 5While kebabs cook, toss sliced red onion with sumac and parsley in a small bowl.
6. 6Slide kebabs off skewers onto warm flatbread, top with the onion salad, and serve with lemon wedges.

💡 Sumac is available at Middle Eastern grocery stores or the international aisle at larger supermarkets like Loblaws or Longos; substitute a squeeze of lemon zest and a tiny pinch of citric acid if needed. Flat metal skewers help the meat hold on the grill — find them at kitchen stores or online.

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