Adana Kebabs

Name: Adana Kebabs
Ingredients: 1 medium onion; 1 tablespoon sumac; 4 Hungarian or Italian peppers; 4 tomatoes, halved; 1 pound lean ground lamb; 1 1/2 cups finely chopped onion; 2 cloves minced garlic; 1/2 teaspoon crushed red pepper flakes; 1/2 cup chopped Italian parsley; 18 teaspoon salt; Freshly ground black pepper to taste; Flat bread (Afghan) or 4 pitas

12 ingredients

6 steps

Ingredients

1 medium onion
1 tablespoon sumac
4 Hungarian or Italian peppers
4 tomatoes, halved
1 pound lean ground lamb
1 1/2 cups finely chopped onion
2 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped Italian parsley
18 teaspoon salt
Freshly ground black pepper to taste
Flat bread (Afghan) or 4 pitas

Directions

1

Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
2

Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
3

Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
4

Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
5

Grill lamb kebabs on all sides, until they are browned.
6

Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.