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Flavorful Turkish Adana Kebabs Recipe with Sumac Onions and Flatbread

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A quick and authentic Turkish recipe featuring juicy, spiced ground lamb kebabs served with tangy sumac onions and warm flatbread, perfect for gatherings and easy to prepare.

Ingredients

Scale
  • 1 lb (450g) ground lamb (ideally with 20-25% fat for juiciness)
  • 1 medium onion, finely grated
  • 2 cloves garlic, minced
  • 2 tbsp red pepper paste (preferably Turkish ‘biber salçası’)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 large red onion, thinly sliced
  • 1 tbsp sumac powder
  • 1 tbsp fresh lemon juice
  • Salt to taste
  • Fresh parsley, chopped (optional)
  • 4 pieces of store-bought lavash or pita bread

Instructions

  1. Grate one medium onion finely and squeeze out excess liquid using a clean kitchen towel or cheesecloth to avoid soggy kebabs.
  2. In a large bowl, combine ground lamb, grated onion, minced garlic, red pepper paste, smoked paprika, cumin, oregano, salt, black pepper, and red pepper flakes if using. Mix thoroughly by hand until combined, but do not overwork.
  3. Divide the mixture into 6-8 equal portions. With wet hands, mold each portion around a skewer into a long, thin sausage shape about 6-8 inches long and 1.5 inches thick. Press firmly to adhere meat to the skewer.
  4. Preheat charcoal grill or grill pan over medium-high heat until hot.
  5. Place skewers on the grill and cook for 4-5 minutes on each side, turning carefully with tongs. Aim for an internal temperature of 160°F (71°C) and a nice char on the outside.
  6. While kebabs grill, thinly slice the red onion and place in a bowl. Add sumac powder, lemon juice, salt, and toss well. Let sit for 10-15 minutes to infuse flavors. Garnish with parsley if desired.
  7. Warm the lavash or pita bread on the grill or in a dry skillet for about 1 minute per side until soft and pliable.
  8. Slide kebabs off skewers onto flatbread, top with sumac onions, and roll or fold. Optionally add fresh herbs or a drizzle of yogurt. Serve immediately while warm and juicy.

Notes

Use ground lamb with 20-25% fat for juiciness. Grate the onion finely and squeeze out excess liquid to avoid soggy kebabs. Chill shaped kebabs for 15 minutes before grilling if meat feels loose. Avoid pressing kebabs while cooking to retain juices. Metal skewers are preferred to prevent meat spinning. If no grill is available, broil or cook in a cast iron skillet. Sumac onions add essential tangy flavor—don’t skip them. For gluten-free option, substitute flatbread with corn tortillas or gluten-free wraps.

Nutrition

Keywords: Adana kebabs, Turkish kebabs, grilled lamb, sumac onions, flatbread, Middle Eastern, spicy kebabs, easy kebab recipe

Find it online: https://tomyumy.com/flavorful-turkish-adana-kebabs-recipe-with-sumac-onions-and-flatbread-easy-and-authentic-guide/