Adana kebabs are long, thin skewers of lamb mince barbecued with spices and served with grilled veggies and fresh lemon.
- 500 g lamb mince
- 1 tbsp smoked paprika
- ½ red capsicum, finely diced
- sea salt
- 4 Roma tomatoes
- 4 large wraps
- 4 long green chillies
- lemon wedges, to serve
- sumac onion salad
- 1 red onion, thinly sliced
- large pinch sumac
- large pinch smoked paprika
- 1 bunch mint, leaves picked, roughly chopped
- extra-virgin olive oil, for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Light a charcoal barbecue and wait until the coals become white hot.
- Place the mince, paprika, capsicum and a generous pinch of salt in a bowl and use your hands to combine very well. Using wet hands, divide the lamb mixture into portions depending on how large your skewers are. Slide the skewer through the meat and use your hands to shape a flat kebab around the skewer, creating dips with your thumb. Thread the halved tomatoes onto skewers.
- Once the charcoals are ready, chargrill the kebabs, turning over a few times for the first 30 seconds. When the kebabs are half cooked, take them off the heat and squeeze between the wraps to aid with the cooking process and flavour the wraps. Continue to cook, turning occasionally until golden and cooked through.
- Meanwhile, chargrill the skewered tomatoes and chillies, turning occasionally until softened and slightly charred.
- For the sumac onion salad, place all the ingredients in a bowl with a pinch of salt and toss to combine.
- Just before serving, place the wraps over the kebabs on the barbecue and cook until heated through. Place the kebabs in the wraps with a good squeeze of lemon. Serve with the sumac onion salad and the grilled tomatoes and chillies (you can peel the chillies before serving but I prefer to leave them on).
Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.