Adana Kebab

A simple homemade take on Adana kebab using Kursat’s Ezme Paste to add roasted pepper, tomato, chilli and herbs to the minced meat. The mixture is shaped around skewers and grilled until lightly charred on the outside while remaining juicy inside.

Ingredients (Makes 4 kebabs)

500g minced lamb
4 tbsp Kursat’s Ezme Paste
½ tsp salt
½ tsp ground cumin
1 tbsp olive oil

Method

Make the kebab mixture
Add the minced lamb, Ezme Paste, salt and cumin to a bowl. Mix thoroughly until well combined and slightly sticky.

Shape the kebabs
Divide the mixture into four portions. With wet hands, shape each portion around a flat metal or wooden skewer, pressing firmly so the meat holds together.

Grill
Preheat a grill or barbecue to high heat. Brush the kebabs lightly with olive oil and grill for approximately 4–5 minutes on each side, turning regularly, until cooked through and nicely charred.

Serve
Serve immediately with warm flatbread, grilled peppers, red onion, fresh parsley and lemon wedges.