Adana Kebabi

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Credit: Bora Özkök, Cultural Folk Tours International, San Diego, Calif.
The National Culinary Review, November 2003


1 pound ground lamb
1 large onion, finely chopped
1 cup loosely packed flat-leaf parsley, finely chopped
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tomatoes, quartered
6 long, thin green peppers
Turkish flat bread
Melted butter
Relish (recipe follows)

1 red onion, cut in paper-thin slices
Flat-leaf parsley, as desired
1/2 teaspoon sumac


Method: Combine lamb, onion, parsley, garlic, red pepper flakes, salt, and pepper. Divide mixture into 4 balls; each about the size of a large egg. Hold skewer upright and place one ball at the lower end of skewer, molding it so that it completely surrounds skewer in the shape of a long sausage. Repeat with additional balls. Grill until well done. Grill tomatoes and peppers. Warm flatbread and break into pieces, on two plates. Drizzle with butter. Lay two kebabs on top of bread. Place tomatoes and peppers on top of kebabs.

Method: Mix onion slices with parsley and sumac. Serve with kebabs.


2 servings


Lamb, Main Dish, The National Culinary Review

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