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Adana-Style Kebabs
Stunningly simple Turkish-style kebabs that are smoky, springy, and juicy. You don’t even have to fuss with skewers for these.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●cutting board
- ●pan
📝 Preparation Steps
1
Finely chop 1 cup mixed torn tender herbs (such as parsley, cilantro, and/or dill); transfer to a large bowl. Add 6 garlic cloves, finely chopped, 1 serrano chile, finely chopped (if using), 1 Tbsp. paprika, 2 tsp. ground cumin, ¼ tsp. baking soda, 2 Tbsp. sumac, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup cold water and stir to combine. Add 1 lb. ground lamb or beef (20% fat) and mix vigorously with your hands until spices are evenly distributed and mixture is smooth and beginning to stick to the sides of bowl.
mixed torn tender herbs (such as parsley, cilantro, and/or dill), divided2 cups. paprika1 Tbsp. ground cumin2 tsp. sumac, divided, plus more for sprinkling3 Tbsp. ground lamb or beef (20% fat)1 lb
2
Divide meat mixture into 4 equal portions and shape each into a 7"-long log. Pat to flatten slightly and place on a parchment-lined baking sheet. Cover loosely with plastic wrap; chill at least ⏱️ 15 minutes.
3
Prepare a grill for high heat; oil grate with vegetable oil. Mix 1 cup plain whole-milk Greek yogurt, 1 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Drizzle yogurt sauce with a little more oil, then sprinkle a large pinch of sumac over. Set aside.
Vegetable oil (for grill)plain whole-milk Greek yogurt1 cup. extra-virgin olive oil, divided, plus more for drizzling2 Tbsp
4
Place 1 medium red onion, thinly sliced, in a medium bowl of ice water and let soak while you grill the kebabs and lavash.
medium red onion, thinly sliced1
5
Grill kebabs, turning once, until browned all over and cooked through, about ⏱️ 5 minutes per side. (Look for juices pooling on the surface.) Transfer to a cutting board and slice on a diagonal into large pieces. Place on a platter.
6
Grill lavash or large flour tortillas until warmed through, about ⏱️ 30 seconds per side. Transfer to platter.
7
Drain onion. Wipe out bowl and combine onion, remaining 1 cup mixed torn tender herbs, 1 Tbsp. sumac, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in bowl and toss to combine.
mixed torn tender herbs (such as parsley, cilantro, and/or dill), divided2 cups. sumac, divided, plus more for sprinkling3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling2 Tbsp
8
Spoon onion salad next to kebabs. Serve with garlicky pickles and reserved yogurt sauce. Do Ahead: Meat mixture can be made ⏱️ 12 hours ahead. Keep chilled. To make without a grill: Heat a dry grill pan over high. Cook kebabs until browned all over and cooked through, about ⏱️ 7 minutes per side.
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