Turkish Meat Kebobs
This is admittedly a loose adaptation of real Adana Kebabs, however this will still result in the warm spicy flavors that the dish is known for. Cooking over hot coals is best, though a gas grill will work as will your oven broiler, which is how I cooked my skewers.
Traditionally made with lamb, I used ground beef. Finding Urfa pepper and even sumac may be difficult, though many grocery stores sell the later these days. Urfa gives a slightly smokey and sweet note to the recipe and can be approximated using smokey paprika and cayenne. Sumac provides a lemony tartness and fruity notes. You can use lemon zest as a proxy.
The dish is notable because of its unique texture. That is achieved by grating the onion, not chopping it and creating a sticky mix. It should be rested as well in the fridge for an hour or two before using.
Metal skewers are best. If you only have wooden ones, soak them for a few hours to prevent burning.
You might serve this on a flat bread like lavash, but pita works as well. I make a refreshing cucumber-tomato salad, herbed rice and a yogurt sauce. Enjoy!
Serves 2
Ingredients:
1 pound ground lamb or beef
1/2 medium white or yellow onion, grated
2 garlic cloves, finely grated or minced
2 tbsp parsley or cilantro, chopped
1 1/2 tsp ground cumin
1 tsp sumac or lemon zest from 1/2 lemon
1 tsp salt
1 tsp Urfa pepper or paprika/cayenne
¼ tsp black pepper
Preparation:
Combine all of the ingredients in a bowl and mix thoroughly until sticky. About 5 min.
Rest the mix in the refrigerator for 1-2 hours.
Preheat your broiler to high or prepare your grill.
Divide the mix into six portions.
Using your hands spread the mix around and along metal skewers evenly.
Cook for 10-12 minutes, turning the meat over once halfway.
Serve with garnish of sumac and parsley.
Pair with…
This dish is warming and savory with fresh notes of lemon. A light red wine such as Beaujolais or Valpolicella, slightly chilled, would be a lovely pairing.
Alternatively a lemony, bright white wine with medium-rich body is a great choice as well. Greek Assyrtiko or Italian Falanghina fit that profile perfectly.
Another great white choice is Chenin Blanc. Hailing from the Loire Vally in France, our featured wine this week from Husch Vineyards in Mendocino California shows off the grape beautifully. Bright citrus notes along with ripe fruits and minerals, the wine shows itself to be a versatile choice for many recipes.
