Apr 13, 2009

Spiced Lamb Kebabs

Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab. The spiced meat mixture can also be formed into patties if you don't have skewers.

Credit: Landon Nordeman

1 1⁄2 lbs. ground lamb
6 tbsp. grated onion
2 tbsp. extra-virgin olive oil
4 tbsp. dried ground aleppo pepper
or paprika
1 tbsp. kosher salt
2 tsp. ground cumin
2 tsp. dried oregano leaves
2 tsp. dried mint leaves, crumbled
with your fingers
1 tsp. freshly ground black pepper

1. Combine lamb and onion in a large bowl; set aside. Heat oil in a 10" skillet over medium-high heat. Add aleppo pepper, salt, cumin, oregano, mint, and pepper and cook, stirring constantly, until fragrant, about 45 seconds. Pour the spice mixture over the reserved lamb mixture and mix thoroughly with your hands.

2. Divide lamb mixture into 4 portions and roll each into a thin cylinder about 10" long and 1" thick. Slide a flat metal skewer (see page 100) into each cylinder and press the meat around the skewer. Transfer skewers to a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.

3. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high (alternatively, heat broiler and position rack 7" from heating element). Grill or broil the kebabs, turning once, until browned and nicely charred on the outside and medium on the inside, about 4 minutes per side.

SERVES 4

This article was first published in Saveur in Issue #120

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Ratings & Reviews (8)

by hugh1289 on 2009-08-24

I tried this recipe as written once and the lamb mixture fell apart on one of four skewers. I have since purchased wider skewers, added a little egg to make it all stick, and form the meat around the skewer during the preparation. The taste is superb no matter how you do it (even as meat patties). Mixing ground veal and ground beef in equal portions is also great and a little less expensive.

by Javajane on 2009-08-27

Very yummy. I served with the Eggplant-stuffed peppers also in Saveur. A great match.

by katygammack on 2009-10-05

This was really good except it was VERY salty, and we love salt....usually add more to most dishes. We also halved the ground aleppo and it was still very hot.....and we like spicey food!

by jturk1 on 2012-03-22

Also called Adana Kabob. You do need the wide skewers if you are going to grill them. The best part is watching them "grind" up the meat with two curved knives they specially make for chopping vegies and meat.

by rnelson on 2012-05-15

these were excellent. the only highlight of these turkish recipes, sad to say

by ASLI on 2012-08-27

Yes! Adana Kebab! and I guess it's not sticking because of the olive oil because Adana Kebab contains 15% of fat taken from the tail part of animal.

If meat is falling apart while cooking it's because you need to keep constantly switching the sides. Otherwise it falls apart. You can see here, how to wrap it around skewers

http://www.youtube.com/watch?v=wq6qtkE4EbI

by SHANTIHHH on 2012-08-29

The amount of salt seems excessive to me for 1 1/2# of meat, and the Aleppo I use is very hot. Aleppo has a lovely back note of smokiness and a lot of heat much like cayenne. Wonder what they are using to recommend "or" paprika. I plan to buy another supply of Aleppo at the spice market in Istanbul in October. It is quite fiery and wonderful, 2 tablespoons? You'd be in trouble with that amount for 1 1/2# of meat. I grow and use Habanaros, Thai Chiles (phrik kee nu and phrik chee fa) and eat hot but what gives on the 2 tablespoons of Aleppo?

by CUINACINC on 2012-09-06

This summer I took this course of spices and herbs and the like to share with SAVOUR
http://cuinacinc.blogspot.com.es/2012/08/sensacions-al-plat-especies-i-plantes.html
greetings

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