Adana Kebab

Ingredients

• Ground lamb

  Raw

  16 oz or 452g

• Ground veal

  Raw

  16 oz or 452g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Butter

  Unsalted

  4 tsp or 19g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Onions

  Raw

  2 medium or 220g

• Sumac

  Castella

  1 teaspoon or 100g

• Lemon juice

  Raw

  1 tsp or 5g

• Pita bread

  White, enriched

  800g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Coriander seed

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 ⅜ tsp, ground or 4g

• Pepper

  Spices, black

  2 tsp or 4g

• Salt

  Table

  2 tsp or 12g

• Sumac

  Castella

  2 teaspoon or 200g

Directions

1. In a large mixing bowl add lamb and veal.
2. Then add minced bell peppers and onions.
3. Add all spices and mix well.
4. Cover and put in fridge overnight.
5. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
6. Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
7. Place on a hot grill and cook for 3-4 minutes on each side.
8. Kebabs will be done when they feel spongy.
9. When done place kebab inside of pita.
10. top with yogurt sauce and sliced red onion mixture.
11. This can also be served with a side of Turkish Pilaf.
12. (source: https://www.geniuskitchen.com/recipe/adana-kebab-284886)