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Lamb Adana kebab | Angus & Oink
All Recipes

Lamb Adana kebab

  • Lamb
Time30 Minutes Serves2 CuisineMiddle East
Lamb Adana kebab

Smoky, charred lamb kebabs powered by Shish Happens, grilled hot over coals and loaded into warm flatbreads with sumac onions, juicy tomatoes, cucumber, pomegranate and fresh coriander. Big flavour, proper fire and everything you want from a no messing about kebab.

ingredients

FOR THE ADANA

  • 500g lamb mince 
  • 3-4 tbsp Shish Happens

FOR THE KEBAB 

  • x2 Lebanese style flat breads 
  • 1 white onion, finely sliced 
  • 1 tbsp sumac 
  • 2 tbsp pomegranate seeds 
  • 2 tomatoes, sliced 
  • ½ cucumber, sliced 
  • Small bunch coriander 

Buy the items

Shish Happens - Adana Kebab
£8.99
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Directions

  1. Add the lamb mince and Shish Happens seasoning to a food processor. Blitz on high for a few minutes until the mixture becomes smooth and paste-like. This helps the lamb hold onto the skewers while cooking.
  2. Divide the lamb mixture into portions, then press firmly around wide metal skewers, shaping into long kebabs. Make sure the meat is packed tightly so it doesn’t fall apart over the heat.
  3. Preheat your barbecue for direct cooking over hot charcoal or embers.
  4. Place the kebabs over the coals and grill until charred, golden and cooked through, turning regularly so they colour evenly on all sides.
  5. Toss the sliced onion with the sumac and set aside while the kebabs finish cooking.
  6. Warm the flatbreads over the embers, then load with the lamb kebabs, sumac onions, pomegranate, cucumber, tomatoes and coriander.
  7. Finish with an extra sprinkle of Shish Happens if you like, then serve straight away.

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