Turkish Adana Lamb Kebabs

Middle-eastern · 45 min · Lamb · gluten-free, dairy-free, high-protein

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Ingredients

• 2 lb ground lamb (20% fat)
• 1 yellow onion
• 3 garlic cloves
• 1 tbsp Turkish red pepper flakes
• 1 tsp ground cumin
• 1 tbsp sweet paprika
• 1/2 cup flat-leaf parsley
• 4 lavash or pita

Method

1. Grate the onion and squeeze out excess liquid so the mixture holds shape.
2. Knead lamb with onion, minced garlic, pepper flakes, cumin, paprika, and 2 tsp salt for 5 minutes until sticky.
3. Chill the mixture 20 minutes, then mold firmly onto wide flat skewers in long logs.
4. Grill over high heat, turning, 10-12 minutes until charred and cooked through.
5. Rest 3 minutes and slide off the skewers onto warm lavash.
6. Scatter with parsley and serve with grilled tomatoes and onions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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