Mediterranean 20 min

Turkish Adana Kebab

Name: Turkish Adana Kebab
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs ground lamb (20% fat); 1/2 cup lamb tail fat or additional ground lamb fat; 1 medium red bell pepper, roasted, peeled, and minced; 4 cloves garlic, minced; 1 teaspoon Aleppo pepper flakes; 1/2 teaspoon cumin; 1/2 teaspoon black pepper; 1/4 teaspoon cinnamon; Salt; Metal flat skewers; Grilled tomatoes, peppers, and warm pita for serving

high-proteingluten-freepaleospicy

Ingredientsfor 2

440

Cal

36g

Protein

Carbs

32g

Fat

11.5 lbs ground lamb (20% fat)
21/2 cup lamb tail fat or additional ground lamb fat
31 medium red bell pepper, roasted, peeled, and minced
44 cloves garlic, minced
51 teaspoon Aleppo pepper flakes
61/2 teaspoon cumin
71/2 teaspoon black pepper
81/4 teaspoon cinnamon
9Salt
10Metal flat skewers
11Grilled tomatoes, peppers, and warm pita for serving

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Instructions

1
Combine lamb, fat, minced roasted pepper, garlic, Aleppo pepper, cumin, black pepper, cinnamon, and salt. Mix vigorously for 3 full minutes until the mixture is completely uniform and paste-like — the fat should be fully incorporated. Refrigerate 1 hour.
2
Wet your hands thoroughly with cold water. Take a large handful of meat mixture (about 5 oz). Thread a flat metal skewer lengthwise through the center. Squeeze and press the meat firmly around the skewer, working from the center outward, forming a long, even cylinder about 1.5 inches thick. Squeeze the ends to taper slightly.
3
Grill over very high heat (charcoal is traditional) for 4–5 minutes per side, rotating 90 degrees twice, until deeply charred outside and cooked through. Serve immediately with grilled tomatoes, roasted peppers, warm pita, and sumac-sprinkled onions.