Lamb Adana Kabob
Updated: May 11
Adana is a city in the Cilicia region of Turkey and is one of the oldest continually inhabited cities in the world and is also noted for, amongst other things, for spicy and firey food. Serve with haydari or plain yogurt and lavosh or pilaf.
makes 4 Adana Kabobs
prep time: 35 minutes
marinate time: 2-6 hours
grilling time: <10 minutes
Here is what you need:
4 lamb loin chops
4 cloves of Garlic, crushed
2 tsp cumin
2 tsp. ground coriander
1 tsp. dried fenugreek leaves
1 tsp. cayenne pepper
1/2 tsp. aleppo pepper
3 Tbsp. Olive oil
4 flat wooden or metal skewers ( or leftover chopsticks from takeout work really well for this)
Start out by warming the olive oil gently. Add garlic and spices and let 'bloom' until oil has come back down to room temp. While you are waiting you can cut the meat off the bone, following the t-bone shape with the edge of your knife. Save bones for a later usage
Take the meat and cut into small-ish cubes, then start mincing with your knife. you could buy ground lamb for this, but I don't feel the texture is right.
Put the mince in a bowl and add the garlic and spice/oil mixture - kneed until smooth. Let marinate for at least two hours.
Start with about a walnut sized bit of the mince and start to form it around the skewers. Place on a baking sheet lined with parchment. Refrigerate for 30 minutes to solidfy the mixture a bit before grilling.
grill, being careful not to disturb the mince too much. Turn once to continue grilling. About 10 minutes
Serve hot with grilled banana peppers, pilaf or flat bread.