Name: Turkish Adana Kebab
Yield: Serves 4
Cuisine: Turkish
Ingredients: Handful of flat leaf parsley, plus extra to garnish; 4 cloves garlic, peeled and minced; 1 teaspoon pul biber (Turkish red chilli flakes); 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon sumac; Salt and pepper, to taste; 1 small onion, peeled and very finely diced or minced; 2 tablespoons thick natural yogurt; 300 g minced lamb; Fresh lemon wedges, to serve; Turkish style flat breads, to serve; 1 red chilli, de-seeded and finely diced; 300 g minced beef; 1 teaspoon ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

I had a very talented Turkish chef in my restaurant in Cyprus for a while, who used to make the most amazing Adana kebabs, and this is his recipe, with a few substitutions for ingredients that are hard to obtain, such as tail fat from a male lamb. This is still an authentic recipe and after all the chopping and measuring, it’s just a matter of mixing all the ingredients together and shaping and moulding them into a skewer. If you make the mixture the night before you need to use it, the fla