Turkish Adana Lamb Kebabs
1 lb (500 g) ground lamb
1 lb (500 g) ground beef
¼ medium yellow onion, finely diced
4 garlic cloves, finely minced
1 tsp (5 ml) ground coriander
2 tsp (10 ml) ground cumin
2 tsp (10 ml) salt
2 tsp (10 ml) sumac
1 tsp (5 ml) cayenne pepper
1 pinch black pepper
2 tbsp (30 ml) cold water
8 flat metal skewers
4 pieces pita bread, to serve
1 tbsp (15 ml) extra-virgin olive oil
1 cup (250 ml) thick Greek yogurt, to serve
1 tsp (5 ml) paprika, to serve
1 small red onion, sliced, to serve
1 tomato, sliced, to serve
4 baby cucumbers or 1 English cucumber, cut into chunks, to serve
8 pickled peppers (optional), to serve
2 handfuls Italian parsley leaves, for garnish
- In a large bowl, mix together lamb, beef, yellow onion, garlic, coriander, cumin, salt, sumac, cayenne, black pepper and cold water until very well combined. Then continue mixing for 1 to 2 minutes more. Mixing for slightly longer helps the mixture achieve a very smooth texture and ensures the skewers stay together.
- Preheat grill to medium
- Divide meat mixture into 8 portions. To shape, take a portion in your hand and roll it roughly into a ball. Slide metal skewer into ball, then using one hand, work meat evenly down along entire skewer. Use fingers to create grooves. Repeat with remaining portions.
- Grill skewers over medium heat, turning once, until cooked through, golden brown on the outside and reaches an internal temperature of 160 F (71 C), about 8 to 10 minutes. Transfer skewers to a serving platter, then warm pita on grill.
- To serve, drizzle olive oil over yogurt and sprinkle with half the paprika. Sprinkle remaining paprika over red onion. Serve skewers with warm pita, yogurt and vegetables. Garnish with parsley.