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Adana Kebab on Flatbread and Salad

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Adana Kebab on Flatbread and Salad

The perfect adana kebab on flatbread and salad recipe with a picture and simple step-by-step instructions.

  • 1 kg Lamb minced fresh
  • 1 tbsp Salt
  • 1 Pc. Onion
  • 1 Pc. Red peppers
  • 2 tbsp Sweet paprika powder
  • 1 tsp Chilli powder
  • 5 Pc. Tomatoes
  • 5 Pc. Lettuce leaves
  • 5 Pc. Lemons
  • 500 g Flatbread
  1. Chop the onion very finely and add the salt to the minced lamb. Also chop the peppers very finely with the paprika and chili powder and knead well for about 15 minutes. Then put the meat in a tin and let it rest in the refrigerator for about 3 hours. After about three hours, shape the meat into pieces the size of tennis balls. Skewer the “balls” and press them lightly with moistened hands and drape them until you have a meat skewer about 15 cm long. Then grill the Adana kebab skewers on charcoal (!!).
  2. It is served on a mixed salad and flatbread.
Dinner
European
adana kebab on flatbread and salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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