Dinner · 45 min · turkish

Adana Kebab

A Turkish dinner built around ground lamb and red pepper flakes — on the table in 45 minutes. The macros do the talking: 35g protein, 38g carbs, and 40g fat in every 664-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground lamb
• 2 tsp Red pepper flakes
• 1 Onion
• 2 cloves Garlic
• 1 tsp Salt
• 4 Pita bread

Steps

1. Grate the onion on the fine holes of a box grater, then squeeze the pulp in a clean towel until barely any juice runs out — wet onion is the number-one reason kebabs slide off the skewer.
2. Combine the lamb, onion pulp, minced garlic, pepper flakes, and salt in a large bowl. Knead firmly for a full 5 minutes, slapping the mixture against the bowl, until it turns sticky and pale — the proteins need to bind.
3. Divide into 4 portions. With wet hands, mold each portion around a wide flat skewer into a long thin sausage, pressing a ridge pattern with your fingertips for the classic look.
4. Grill over fierce heat 8 to 10 minutes, turning once, until the edges char and crisp. The kebab is done when it firms up and the juices run clear.
5. Rest 3 minutes, then slide the kebabs off the skewers onto the warm pita bread so it soaks up the drippings.
6. Serve with sliced raw onion, a dusting of sumac, and grilled tomatoes — the sharp onion cuts the rich lamb perfectly.

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