Adana Kebab

Hand-minced spicy lamb kofta pressed onto wide flat skewers and grilled over charcoal, served with bulgur pilav.

Ingredients

• 600g beef sirloin
• 300g bulgur wheat
• 1 tbsp finely chopped red onion
• 1/2 tsp cracked black pepper
• 1/4 cup unsalted butter
• 1 cup green peppers, sliced
• a handful of fresh parsley, chopped
• plain yogurt, for serving
• 500ml chicken stock
• a pinch of dried mint

Instructions

1. 1

   Pat the lamb shoulder dry, season generously with salt, pepper, and Aleppo pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the lamb shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the sweet paprika and red onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the lamb shoulder to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the lamb shoulder is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the crumbled feta, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the parsley and serve hot alongside bulgur wheat.

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