Adana Kebab

Malzemeler

• 400 g Ground lamb (fatty)
• 30 g Tail fat or butter
• 2 tbsp Red pepper flakes (pul biber)
• 1 tbsp Sumac
• 1 medium Red onion
• 2 pieces Lavash bread
• 4 pieces Grilled green peppers
• 2 medium Tomatoes
• 3 tbsp Fresh parsley

Talimatlar

1. 1

   Knead ground lamb with pul biber, salt, and a touch of tail fat until sticky and well combined.

2. 2

   Mold onto wide flat skewers, pressing firmly.

3. 3

   Grill over charcoal or high heat, turning occasionally, about 8-10 minutes.

4. 4

   Grill whole peppers and tomatoes alongside.

5. 5

   Slice onion thin, toss with sumac and parsley for garnish.

6. 6

   Serve on lavash with grilled vegetables and sumac onions.