Adana Kebab

Lamb-and-Veal-Adana-Kebab

Adana Kebab

• 500 gm Minced Lamb


• 500 gm Minced Veal


• 4 teaspoons olive oil for brushing on pita's


• 4 teaspoons salted butter


• 1 Red Bell Pepper minced


• 1 medium yellow onion minced


• 3 garlic cloves minced


• 1 cup plain yogurt


• 2 medium red onions sliced very thin


• 1 teaspoon sumac


• 1 teaspoon lemon juice


• 8 pieces pita bread or 8 pieces naan bread


• 2 teaspoons chili pepper flakes


• 2 teaspoons ground coriander


• 2 teaspoons Cumin


• 2teaspoons black pepper


• 2 teaspoons salt

• In a large mixing bowl add lamb and veal.


• Then add minced bell peppers and onions.


• Add all spices and mix well.


• Cover and kebab mix put in fridge overnight.


• Mix red onion, sumac, and lemon juice in small bowl, cover and put in fridge.


• Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.


• Place on a hot grill and cook for 3-4 minutes on each side.


• Kebab will be done when they feel spongy.


• When done place kebab inside of pita.


• top with yogurt sauce and sliced red onion mixture.


• This can also be served with a side of Turkish Pilaf.