Turkish Adana Lamb Kebabs
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 45 min · Lamb · dairy-free, high-protein
622 cal
40g protein
30g carbs
38g fat
per serving · estimated
Ingredients
- 1 lb ground lamb (20% fat)
- 1 yellow onion
- 2 garlic cloves
- 1/2 tbsp Turkish red pepper flakes
- 1/2 tsp ground cumin
- 1/2 tbsp sweet paprika
- 1/4 cup flat-leaf parsley
- 2 lavash or pita
Method (tap to check — screen stays awake)
- Grate the onion and squeeze out excess liquid so the mixture holds shape.
- Knead lamb with onion, minced garlic, pepper flakes, cumin, paprika, and 2 tsp salt for 5 minutes until sticky.
- Chill the mixture 20 minutes, then mold firmly onto wide flat skewers in long logs.
- Grill over high heat, turning, 10-12 minutes until charred and cooked through.
- Rest 3 minutes and slide off the skewers onto warm lavash.
- Scatter with parsley and serve with grilled tomatoes and onions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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