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Adana style skewer — image

Adana style skewer

Lahmacun and spiced lamb mince, stacked and grilled as a skewer. Finished with sweet and sour red onion, garlic sauce, parsley and Aleppo pepper.

Ingredients

2units.eetlepelParsley
2Garlic cloves
1Small onion
10gCumin
800gLamb mince
Lahmacun
1Red pointed pepper
150gBeef fat
5gGarlic powder
Sweet and sour red onion
Garlic sauce
1units.theelepelPaprika powder
2units.theelepelSalt
Aleppo pepper

Preparation

  1. Mix the lamb mince with beef fat, finely chopped pepper, chopped garlic and onion, parsley, cumin, paprika powder, garlic powder and salt.
  2. Cut the lahmacun into equal squares. Top each lahmacun with the lamb mixture.
  3. Stack the topped lahmacun and cut into strips. Insert skewers through the side of the stacked strips.
  4. Wrap the skewers in cling film and let them firm up in the fridge.
  5. Grill the skewers on the barbecue.
  6. Finish with sweet and sour red onion, garlic sauce, parsley and some Aleppo pepper.