Turkish Style Adana Kebab (Ground Lamb Kebab)
By Executive Chef Abhishek Dhyani
- Combine the lamb, oniongarlic, 1 tsp cumin, 1 tsp sumac, salt, black pepper, red pepper flakes and ice water in a large bowl
- Knead the mixture by hand until it starts sticking to the side of the bowl. Place in the refrigerator for 30 minutes
- Wet your hands and thread a quarter of the lamb mixture onto each skewer
- Grill the kebabs for 12 minutes, until well charred on both sides
- Combine the remaining 1/2 tsp of cumin and sumac, sprinkle over the kebabs while they are cooking
- Serve the kebabs on warm pita or naan bread with sliced red onions, parsley, tomatoes, and diced cucumbers