Middle_Eastern
Middle Eastern - Grills and Kebabs
Adana Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 600g fatty minced lamb, hand-minced
- • 100g lamb tail fat, finely minced
- • 2 tbsp Aleppo pepper flakes
- • 1 tsp ground cumin
- • 1 tsp salt
- • 2 flatbreads, for serving
- • 1 large onion, thinly sliced, for serving
- • 1 tsp sumac, for the onions
Preparation Steps
1
Phase 1
Knead the minced lamb and tail fat with Aleppo pepper, cumin, and salt until sticky and smooth.
2
Phase 2
Rest the mixture in the fridge for 30 minutes so it firms up.
3
Phase 3
Wet your hands and press the meat tightly along wide flat metal skewers.
4
Phase 4
Cook over glowing charcoal, turning frequently, until well charred and cooked through.
5
Phase 5
Let the kebabs rest for 2 minutes off the fire.
6
Phase 6
Pull the meat off the skewers onto flatbread with sumac-dressed onions.