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Kebab Time Again!
The Turkish F1 Grand Prix has been on and off the calendar this season due to the pandemic. I was a little gutted earlier this year when it got cancelled but imagine how excited I was when it was re-instated. My excitement comes from the fact I love cooking kebabs / skewers and this gave me lots of choices.
So after quite a bit of research for the Turkish F1 Grand Prix cook, I decided on Turkish Lamb Adama.
Turkish Lamb Adana is very similar in appearance to a Seehk Kebab but has quite different spices with Sumac taking centre stage, with the addition of Chilli Flakes, Cumin and some other spices.
Preparation and Cook
I decided to prepare the kebab the night before. One reason for this is that I planned to cook them on the Russian Skewers. In the past, I have had them fall off into the coals in the middle of cooking. Letting them sit in the fridge overnight help solidify them a little so you are less likely to lose one. I have seen people recommend also putting them in the freezer for 10 minutes but I didn’t go this far.
Making them is really easy. Basically, mix the ingredients together and then shape them in a cigar shape and then tightly wrap in cling-film and stick in the fridge.
Once the Weber GBS was ready to cook on I skewered the meat and placed them on the BBQ cooking for 16 minutes, but turning regularly. If they are cooking too quickly just move them to the indirect side of the BBQ. I always set up my kebab cooks with the charcoal banked to one side of the BBQ so I have 2 cooking zones.
Once the Lamb Adana kebabs were ready, I removed them and popped the grate on the BBQ to cook the flatbread.
Unsurprisingly, I did enjoy these kebabs but they were far from my favourite. I couldn’t quite put my finger on what was missing for me but everyone else really enjoyed them. Looking at the spices that form this recipe, the dish should have knocked my socks off, but maybe my expectations were too high. I served these with Turkish Bazlama Flatbread with Haydari (Yogurt, Feta, Dill and, Mint dip), which complemented the Turkish Lamb Adana perfectly.
Turkish Lamb Adana Kebab
- 500 g Lamb Mince
- 1 tsp Sea Salt
- 1 tsp Black Pepper (crushed)
- 2 tsp Sumac
- 2 tsp Aleppo Chilli Flakes
- 1 tsp Paprika
- 2 tsp Cumin
- ¼ tsp Cinnamon
- ½ Onion (finely diced)
- 3 tbsp Greek Yogurt
- 2 tbsp Fresh Parsley (finely chopped)
- Mix together all of the ingredients in a food processor until they are well combined. You will find the mixture goes a little 'tacky' but don't worry too much about this.
- Remove the mixture from the bowl and divide it into 3 equal portions. Shape each one into a cigar shape and then tightly wrap in cling-film. Repeat for all the pieces and then place in the fridge overnight.
- Get your BBQ ready to cook on. You usually will hear me saying to get your meat out of the fridge an hour before you cook but in this case, wait until 5 minutes before you want to start cooking. This will help the meat stay on the skewers.
- Place on the BBQ over the direct area and cook for 16 minutes, rotating frequently. Keep an eye on the meat, and if it starts to burn or seems to be cooking too quickly move it to the indirect side of the BBQ. You may get a few flare-ups from the fat in the mince but don't worry about this.
- Once cooked (check the internal temp with an Instant Read Thermometer) remove the kebabs from the grill. Place the grate back on and cook your flatbread. I made Turkish Bazlama Flatbread for this one, which was lovely!!!
- Once ready plate everything up. Serve the Lamb Adana on the flatbread, with some salad and yogurt dip. I made Haydari (Yogurt, Feta, Dill, and Mint dip), which I would highly recommend you try.