The
different types of kebab from various parts of the world are far too numerous
to mention. Some of the best come from Turkey, and for me, this is the winner
of them all— the adana kebab (Adana being a large city in Southern Turkey). It
consists of highly spiced ground lamb mince, pressed into a flattened log shape
and cooked over a mangal (Turkish grill/BBQ), which imparts an all-important
smoke flavor to the meat.
Makes 4
INGREDIENTS
FOR
THE KEBABS:
1 large onion, chopped
1 red bell
pepper, seeded and chopped
2 fresh green
chilies (seeded or not is up to you)
4 garlic cloves, peeled
1lb 2oz (500g) ground lamb mince—it is
essential that the mixture is fatty; ask your butcher to add in some extra fat
if possible
A handful of fresh flat-leaf parsley
leaves, very finely chopped
Sea salt, to taste
1 green bell pepper, cut into chunks
Vegetable oil
3 tomatoes, cut
into wedges
4 flatbreads,
such as khobez or similar; pita breads are also fine to use
1 onion, sliced and seasoned with ground
sumac
Plain yogurt
To make the kebabs, finely chop the onion, red
bell pepper, chilies, and garlic. Mix this with the meat, along with the
parsley and a generous amount of salt, and knead the mixture for 5 minutes.
Shape the mixture into 4 logs and then flatten them so they’re each about 2in
(5cm) wide, then mold them around 4 metal skewers. Set aside in the
refrigerator while the BBQ is heating, but bring to room temperature before
cooking.
Light a BBQ for direct grilling and wait until
the coals have turned white. Add the kebabs to the grill, avoiding putting them
directly over the coals, and grill for about 7 minutes on each side, until
nicely charred.
Toss the chunks of green bell pepper with a
drizzle of vegetable oil, and thread onto skewers with the tomato wedges. Add
these to the BBQ also and cook for about 15 minutes or until charred at the
edges, turning occasionally. While the kebabs and vegetables are grilling, use
the flatbreads to dab the kebabs, mopping up any fat that is melting from them and
warming the flatbreads at the same time.
When cooked through, remove the kebabs from the
grill. Holding a flatbread in the palm of your hand, place a kebab in the
center. Close the flatbread around the kebab and remove the skewer. Open the
flatbread out again to add some grilled vegetables, onion slices, and a drizzle
of yogurt. Rewrap the flatbread. Repeat for the remaining kebabs.
