Dairy-Free Turkish Adana Kebab

Ingredients

• about 680 g Ground Lamb
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 1 medium Onion
• 2 cloves Garlic
• 2 teaspoons Paprika
• 1 teaspoon Cumin
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 4 skewers Metal Skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the 1 medium red bell pepper, 1 medium green bell pepper, 1 medium onion, and 2 cloves garlic.
2. 2In a large bowl, combine the about 680 g ground lamb with the chopped red bell pepper, green bell pepper, onion, and garlic. Add the 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Cover the bowl and place it in the refrigerator for at least 30 minutes. This allows the flavors to blend together.
4. 4Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
5. 5Divide the meat mixture into 4 equal portions. Take one portion and firmly press it around one of the 4 metal skewers, shaping it into a long, flat kebab. Repeat with the remaining portions and skewers.
6. 6Lightly brush the shaped kebabs all over with the 1 tablespoon olive oil.
7. 7Place the kebabs on the preheated grill. Cook for 5-7 minutes per side, turning carefully. The kebabs are done when they are browned and cooked through, with an internal temperature of 71°C.
8. 8Serve the 4 Adana kebabs hot.

Related Guides