An Adana-style kebab of spiced ground lamb kneaded with fine bulgur, grilled and served on lavash with charred tomatoes, peppers and sumac onions. High in protein.
Ingredients
Instructions
- 1
Soak the fine bulgur in the lukewarm water, cover and let it swell for 15 minutes.
- 2
Grate the onion and squeeze out some of its juice; finely chop the parsley and set half aside.
- 3
Knead the lamb with the bulgur, grated onion, red pepper paste, red pepper flakes, cumin, 8 g of the salt and half of the parsley for 5 minutes; chill for 20 minutes.
- 4
Divide the mixture into 8 pieces and press onto flat skewers, or shape by hand into long, flat kebabs.
- 5
Grill the kebabs over medium-high heat on a barbecue or cast-iron grill pan for 4-5 minutes per side, turning; char the tomatoes and peppers on the same grill for 8-10 minutes.
- 6
Slice the red onion into thin half-moons and rub with the remaining parsley, the sumac and the remaining salt.
- 7
Warm the lavash on the grill for a few seconds and lay on plates; top with the kebabs, charred tomatoes and peppers and the sumac onions and serve hot.
Nutrition
Per serving
| Calories | 609 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 61 g |
| Fat | 27 g |
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