Adana Kebap
September 07, 2010
I had these when I went to Turkey at one of the restaurants that line the Bosphorus. The fat used is traditionally lamb tail fat, which makes a big difference in taste, but I substitute for it with ghee or butter. Biber Salsaci, which is a sweet red pepper sauce that can be bought in most Turkish or Middle Eastern markets gives it the characteristic sweet and smoky flavor.
Ingredients
- 2 lbs ground lamb
- 1/4 cup cilantro, chopped fine
- 1 tsp cayenne pepper
- 3 tbsp biber salsaci or red pepper paste
- 3 tbsp ghee or butter, or lamb tail fat
- Kosher salt, to taste
Preparation
- Mix all the ingredients together thoroughly till the meat emulsifies. Cover and refrigerate for 2-3 hours.
- Thread onto sturdy skewers - you'll need about five if you're using the flat-bladed kind that I do.
- Heat a grill to mediium high, and grill the skewers for about 7 minutes each side.
- Remove and serve.
notes
- You can use Ajvar instead of Biber Salsaci. Alternatively, you can use finely chopped sweet red peppers.
- I use large flat-blade metal skewers that are about 2' long and 1" wide.