Turkish cuisine · Meat & Kebab

Adana Kebap

Spicy grilled lamb skewers with bulgur and grilled peppers.

Ingredients · for 4 servings

• 600 g ground lamb
• 1 tbsp pul biber
• 1 tsp sumac
• Bulgur
• Pointed peppers
• Onion, parsley

Instructions

1. Peel the onion and grate it very finely; chop the parsley. Put the ground lamb into a cold bowl.
2. Add pul biber, sumac, salt, onion and parsley and knead vigorously for 3–4 min until the mixture is smooth and slightly sticky.
3. Chill covered for at least 30 min – this binds the meat so it stays on the skewer.
4. Cook the bulgur according to the package and keep warm; clean and quarter the pointed peppers.
5. With slightly wet hands, form the meat into long, flat ribbons around flat skewers and press firmly.
6. Grill over high heat or in a grill pan for 4–5 min per side until you have grill marks outside and the meat stays juicy.
7. Arrange with the bulgur and grilled peppers and serve right away.