Counter 04 · Lamb & Goat
Adana Kebab on Lavash
Hand-minced lamb and lamb fat kneaded with hot pepper flakes, pressed onto wide flat skewers and grilled over coals, then rolled with parsley, onion and lavash.
- Prep
- 40 min
- Cook
- 12 min
- Serves
- 4
- Level
- Medium
Adana kebab comes from southern Turkey and is judged by one test: does the meat cling to the skewer over live fire? The secret is fat, about one part tail fat or fatty trimmings to four parts meat, and a long knead until the mixture turns sticky. Chilling it hard before shaping helps enormously. Wet your hands and press the meat along a wide flat skewer, pinching ridges with your fingers. Grill it high above the coals, never directly on the grate, and lay it on lavash to rest.
Method
-
Combine the ground lamb, chopped bell pepper, pepper flakes, pepper paste and salt in a large bowl. Knead firmly for 5 to 8 minutes, until the mixture is tacky and holds together in one mass.
-
Cover and refrigerate at least 1 hour, until very cold.
-
Divide into 4 portions. With wet hands, mold each along a 1-inch-wide flat metal skewer into a 10-inch log, pinching shallow ridges along its length.
-
Build a hot charcoal fire and rest the skewer ends on bricks or the grill rim so the meat hangs about 4 inches above the coals.
-
Grill 10 to 12 minutes, turning every 2 minutes, until browned all over with no pink at the center, 160 F. Grill the chiles and tomatoes alongside.
-
Toss the onion and parsley with the sumac. Slide each kebab onto a lavash, top with the onion salad, chiles and tomatoes and serve.
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