Adana Sheet Pan Kebabs
A quick and easy version of the traditional Turkish Adana Kebab, perfect for a mid-week meal.
Maker: john
From: Website(view original)
Servings
Recipe details are AI-assisted from john. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
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
- 1Chuck 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.
- 2Pre-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.
- 3Line 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.
- 4Whilst that cooks, whisk together the tahini, water, lemon, garlic and a pinch of salt until creamy.
- 5Spoon the juices over the cooked kebabs just before serving with bread, salad and plenty of tahini dressing.