Adana-Style Spiced Lamb Kebabs with Sumac Onions
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
Hand-shaped flat skewers of spiced lamb mince, kneaded until sticky and grilled over high heat until charred, served with tangy sumac onions, blistered peppers and tomatoes, and warm flatbread.
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Method
- 1
Mix and knead the lamb. Put the lamb mince, squeezed onion, garlic, tomato purée, pepper flakes, paprika, cumin, sumac, salt and pepper into a large bowl and knead firmly with your hand for 2-3 minutes, until the mixture turns sticky and starts clinging to the sides of the bowl. Work in the ice-cold water at the end. This hard kneading develops the proteins in the mince so the kebab grips tightly to the skewer instead of crumbling apart on the grill.
- 2
Chill the mixture. Cover the bowl and refrigerate for at least 30 minutes. Chilling firms the fat and lets the kneaded proteins set, which helps each kebab hold its shape once it's on the skewer and over direct heat.
- 3
Make the sumac onions. Rub the thinly sliced red onion with the sumac until it turns pink and softens slightly, then toss with the chopped parsley and lemon juice. The acidity and salt draw out some of the onion's sharpness, leaving a tangy, slightly softened salad rather than a raw bite.
- 4
Shape the kebabs. With wet hands, divide the lamb into 4 portions and squeeze each one around a flat skewer, pressing it into a long shape about 22 cm long and 2 cm thick. Pinch ridges along the length with your fingers, then lay the shaped kebabs on the lined tray. Wet hands stop the sticky mince from sticking to your fingers, and the ridges give extra surface area that crisps and chars on the grill.
- 5
Grill the peppers and tomatoes. Heat the barbecue or griddle pan over high heat until very hot. Brush the peppers and tomatoes with the oil and grill for 6-10 minutes, turning occasionally, until blistered and softened, then set them aside.
- 6
Grill the kebabs. Lay the kebabs on the hot grill and cook for 8-10 minutes, turning every 2 minutes, without moving them until they naturally release from the bars. Look for deep, even browning all over, and check with a probe thermometer that the thickest part reads 71°C, the safe temperature for lamb mince.
- 7
Serve. Warm the flatbreads on the grill for about 20 seconds, then lay a kebab on each one, sliding it off the skewer by gripping it through the bread. Serve with the sumac onions, grilled peppers and tomatoes alongside.
Storage
Cooked kebabs keep in a covered container in the fridge for up to 2 days. Reheat thoroughly until piping hot (74°C) in a hot pan or oven before serving again; the sumac onion salad is best made fresh and doesn't keep well once dressed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large mixing bowl
- 4 wide flat metal skewers (about 2 cm wide)
- barbecue or large ridged cast-iron griddle pan
- tongs
- instant-read probe thermometer
- small bowl
- tray lined with baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 690 kcal |
| Protein | 33.1 g |
| Carbohydrate | 49.8 g |
| of which sugars | 8.1 g |
| of which free sugars | 0.9 g |
| Fat | 40.1 g |
| of which saturates | 16 g |
| Fibre | 5.9 g |
| Salt | 2.16 g |
Protein per 100 kcal
4.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
