Adana Kebab Wrap

Spicy chargrilled Adana kebab rolled in buttered lavash with sumac onions, parsley and grilled tomato. A filling, high-protein Turkish street-food favorite.

Ingredients

• 500 g ground lamb
• 60 g red bell pepper
• 6 g (2 tsp) red pepper flakes
• 8 g (1 1/2 tsp) salt
• 320 g (4 pieces) lavash
• 120 g red onion
• 4 g (1 tsp) sumac
• 25 g parsley
• 160 g tomatoes
• 15 g (1 tbsp) butter

Instructions

1. 1

   Seed the red bell pepper, mince it very finely with a knife and blot away the juice with paper towels.

2. 2

   In a large bowl, knead the lamb with the minced pepper, pepper flakes and most of the salt for 5-6 minutes until sticky and paste-like; chill for 20 minutes.

3. 3

   Divide into 4 equal pieces and, with wet hands, shape them onto flat skewers or into long, finger-thick kebabs.

4. 4

   Grill over hot charcoal or in a very hot grill pan for 8-10 minutes, turning now and then, until browned outside. Halve the tomatoes and char them on the same grill for 4-5 minutes.

5. 5

   Meanwhile, thinly slice the red onion, rub it with the sumac and remaining salt and mix with the chopped parsley.

6. 6

   Melt the butter. Warm the lavash on the grill for 20-30 seconds and brush the inside with butter.

7. 7

   Place a kebab, some sumac onions and grilled tomato in the center of each lavash, fold in the sides, roll up tightly, cut in half and serve.

Nutrition

Per serving