Adana Sheet Pan Kebabs

Name: Adana Sheet Pan Kebabs
Yield: 6 servings
Ingredients: 1 red pepper, roughly chopped; 1 red onion, roughly chopped; 4 cloves garlic; 750 g lamb mince (20% fat); 2 tbsp tomato paste or pepper paste; 3 tsp pomegranate molasses; 6 tsp Turkish pepper flakes; 2 tsp sumac; 2 tsp freshly ground black pepper; salt; 100 ml tahini; 100 ml water; 0.5 juice of a lemon; 1 clove garlic, crushed; pinch of salt; flat breads; salad

A quick and easy version of the traditional Turkish Adana Kebab, perfect for a mid-week meal.

Recipe by john

Recipe Tags

dinnereasyTurkishkebabs

Serves: 6

Ingredients

1 red pepper, roughly chopped
1 red onion, roughly chopped
4 cloves garlic
1 7/10 lb lamb mince (20% fat)
2 tbsp tomato paste or pepper paste
3 tsp pomegranate molasses
6 tsp Turkish pepper flakes
2 tsp sumac
2 tsp freshly ground black pepper
salt
0.42 cup tahini
0.42 cup water
0.5 juice of a lemon
1 clove garlic, crushed
pinch of salt
flat breads
salad

Instructions

Chuck the pepper, onion and garlic into a food processor and blitz until you have a fine salsa. Pour into a sieve over a bowl. Give it a mix and then let it sit for 5 minutes to strain off the juices.
Pre-heat the grill to high. Pop the lamb into a mixing bowl. Add the veggies, tomato puree, pomegranate molasses, Turkish pepper flakes, sumac, black pepper and a good pinch of salt. Mix well.
Line and oil a 24x32 baking sheet and add the lamb mix. Spread out evenly and then shape into 6 kebabs. Make sure they are just separated then pop under the grill for 8-10 minutes or until the meat is cooked through and charred on top.
Whilst that cooks, whisk together the tahini, water, lemon, garlic and a pinch of salt until creamy.
Spoon the juices over the cooked kebabs just before serving with bread, salad and plenty of tahini dressing.

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