the Ingredients
For the Lamb Adana Kebab
Special Equipment
- Weber Slate Griddle or Weber Crafted Griddle
- Greaseproof paper
- Rolling pin or tray
- Spatula
Instructions
Inspired by the viral social media kebab trend, seasoned lamb mince is pressed into kebab shapes I a tray, grilled until smoky and lightly charred, then turned out on to warm flatbreads with pickled red cabbage, tomato, cucumber, tomato and onion topped with a chilli sauce, garlic mayo, A proper takeaway-style kebab made on the barbecue.
- Combine the lamb mince, grated onion, garlic, yoghurt, olive oil, tomato purée, smoked paprika, cumin, coriander, mint, chilli flakes, salt and pepper in a large bowl. Mix thoroughly until sticky and fully combined. Fatty lamb mince works best for texture and flavour.
- Press the mince into a Weber deluxe grilling pan.
- Lightly score the mince into kebab shapes or strips to create the traditional Adana look.
- Mix together the garlic mayo ingredients and refrigerate.
- Combine the cabbage with vinegar, sugar and salt. Leave to lightly pickle.
- Prepare the tomato, cucumber, onion and parsley salad.
- Prepare the barbecue for direct heat cooking at approximately 220–250°C
- Cook Adana meat tray for 15-20 minutes until nicely charred and cooked through to a core temperature of 75°C.
- Allow to rest for 2–3 minutes. Slice or separate into kebab strips Then remove from tray and
- Warm the flatbreads briefly on the griddle.
- Build the flatbreads up with lamb kebab, pickled red cabbage, tomato, cucumber, onion and parsley chilli sauce and garlic mayo
- Roll tightly and serve immediately.
IN THE KITCHEN
AT THE GRILL/BARBECUE
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