Turkish Lamb Adana Kebab

Step 1

Add all the kebab ingredients to the food processor and pulse till incorporated. Rest the meat at least for 2 hours, overnight is best though.

Step 2

Moisten your hand with water and make equal sized balls of the mixture. I was using big iron skewers so got around 6 huge balls. Take a metal or wooden skewer and make long, flat kebabs on it.

Step 3

Heat a flat pan (or tawa) and drizzle 2-3 tbsp oil. Place your kebabs on medium heat and cook for a few minutes each side until charred. Do not over cook them or they will get dry.

Step 4

Alternatively, you can grill them on an outdoor charcoal grill or bake them. For baking see the Cooking Methods heading above.

Step 5

Mix together the spice mix ingredients. And when the Adana Kebabs are cooked sprinkle it on both sides. You can also add it while they are cooking.

Step 6

Now, make the Garlic Yogurt Sauce by combining everything together.

Step 7

Also add all the Turkish salad ingredients in a bowl.

Step 8

Serve the Adana Kebabs with flatbread, Garlic Yogurt Sauce, Turkish Salad, lemon wedges and pickled peppers.