Adana Kebab (Adana Dürüm)
Adana Kebap is made from a simple spicy ground lamb mixture. It is shaped on skewers and cooked on the grill, cast iron pan or in the oven. You can serve it on a flatbread or make a wrap (Adana Dürüm).
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb ground lamb
- 2 teaspoons red pepper flakes (pul biber)
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tomatoes
- 2 Green peppers (chili or jalapeno)
- 1 tablespoon Parsley
- 4 lavash bread (or any flatbread to make dürüm (wrap))
Instructions
- 1
Soak 6 wide wooden skewers in water. Let them sit for 30 minutes.
- 2
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.
- 3
Divide the meat into 4-6 portions, depending on the length of the skewers you use.
- 4
Wet your hands and roll each piece into a ball and then mold each around a skewer forming a flattened kebab.
- 5
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.
- 6
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.
- 7
Serve the kebabs with cooked tomatoes, peppers and fresh parsley.
- 8
To make dürüm, serve these kebabs on a flatbread like lavash and roll it up.