Adana Kebap

Adana Kebab is very famous Turkish kebab, comes from the city of Adana in south Turkey.

500 gr ground lamb meat
2 tablespoons paprika
1 tablespoon cayenne
sea salt
turkish flat bread (flat pita, lavash or flour tortilla)
For garnish
1 red onion, sliced
1 tablespoon sumac
1 cup fresh italian parsley finely chopped
sea salt

Combine the ground lamb, paprika, cayenne and sea salt in a large bowl and knead for a 6 minutes, all the ingredients are mixed very well. Let stand at room temperature for 1 hour to bring out the flavors. Then soak the flat wooden skewers for 20 minutes prior to cooking the Adana kebab. Make a long patty to put on the flat wooden skewers or ( divide the minced meat into four equal sized, rectangle shaped kebabs.)
Three ways the cook the meats,
1-) over a grill ( 6-8 minutes cooking times on the grill, turning meat over every 2-3 minutes)
2-) sautee in a pan ( bring large (12"-14") sautee pan to high heat and add a touch of cooking oil before placing meat. same cooking time the grill)
3-) in a broiler ( put into the metal pan and same cooking time the grill)

For garnish, red onion, sumac, parsley and salt put in the large bowl, mix it up nicely.

And serve them on the lavash or flat pita or flour tortilla . The idea is for everyone to garnish their own kebabs with an onion, sumac and parsley (sumaklı soğan salatası) salad. Enjoy