Adana Kebabs



1 kg good quality spring lamb mince (roughly 80% lean 20% fat)
2 medium onions
1 ½ tbsp minced garlic
2 tsp Supreme Chilli Flakes
1 tbsp Supreme Cumin Powder
1 tbsp sumac
1 tsp Supreme Coarse Black Pepper
Salt to taste


Finely chop the onions in a chopper then place them on kitchen paper and squeeze out excess moisture/ water. Add remaining ingredients as well as chopped onion into the chopper and blend until you have a smooth paste. Place kebab mix in the fridge to chill. In the meantime prep a bbq. When ready take mix out and using a wet hand take a handful of mix and form into a long, flat kebab around the skewer. Grill the kebabs, turning them occasionally until fully cooked and charred on both sides. Serve with flatbreads, grilled veggies, salads and dips/sauces of your choice.

© Copyright 2024. All rights reserved.