Adana Kebab

Ingredients for the Adana Kebab:

• 300g ground lamb

• 200g ground veal

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tbsp parsley, finely chopped

• 1 tsp red pepper flakes

• 1 tsp cumin

• 1 tsp paprika

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1 tbsp avocado oil
  

Instructions:

Prepare the Kebab:

1. In a large bowl, combine all the ingredients and mix well.

2. Divide the mixture into 4 portions and mold each portion around a skewer.

3. Chill the skewers in the fridge for 30 minutes to firm up.
   

Grill the Kebabs:

1. Preheat a charcoal grill to medium-high heat.

2. Grill the kebabs for 3–4 minutes per side, turning occasionally until they are nicely browned.

3. For a smoky flavor, char the kebabs slightly over open flames.
   

   ***If using a gas BBQ, grill the kebabs as usual. For added smokiness, place the cooked kebabs on a plate, add a small bowl with hot charcoal, drizzle a little oil over the charcoal, cover the plate and bowl with a lid, and let the kebabs infuse with a smoky aroma.
   

Serve the Kebabs:

Serve the kebabs with sliced onions and sumac.

Sumac Onions:

• 2 red onions, finely sliced

• 1/4 cup parsley, chopped

• 1 1/2 tbsp ground sumac

• 2 tbsp olive oil

• Pinch of salt
  

Instructions for the Salad:

1. Slice the onions and sprinkle with a pinch of salt.

2. Add ground sumac, olive oil, and chopped parsley. Mix.

Notes:

• You can serve the Adana kebabs with a side of bulgur and grilled vegetables for a complete meal.