Spicy ground lamb kebabs on skewers served on lavash with several condiments.
1lb/500 gr ground lamb
1 tablespoon hot red pepper flakes
1 teaspoon paprika
1 teaspoon salt
Green peppers(chili or jalapeno)
Soak 4 wide wooden skewers in water. Let them sit for 30 minutes.
In a mixing bowl, combine ground lamb, red pepper flakes, paprika and salt together. Use your hand and mix until everything is well combined and you have a sticky mixture.
Divide the meat into 4-6 pieces, depending on the size of the skewers you use.
Wet your hands and roll each piece into a ball and then mold each around a skewer forming a flattened kebab.
Heat a cast iron skillet (or a grill). Brush it with a little oil or use cooking spray. Cook the kebabs, flipping them up every few minutes. They will be cooked within 8-10 minutes. Don’t overload the skillet if it is not large enough.
While you are cooking the kebabs, in another hot skillet, cook tomatoes and peppers halved or whole. Don’t let them fully cook. Just getting some chars on them would be enough.
Serve the kebabs with cooked tomatoes- peppers and fresh parsley.
If you don’t have a grill or cast iron skillet, you can bake your adana kebabs in the oven. To do this, line a baking sheet with parchment paper. Place a roasting wire rack or a cooling rack on it. Place the kebabs on it and bake for 20 minutes in a preheated oven (200C/400F). Remove it after 20 minutes, flip them up and place tomatoes and peppers on the rack as well. Bake for another 20 minutes and serve.
Keywords: kebab recipe, adana kebab, adana kebab recipe, ground lamb kebab