Sheetpan Adana Kebab With Saffron Rice

Ingredients 
Adana kebab: 
1 kg good quality spring lamb mince- 80% lean 20% fat
2 medium onions- peeled & roughly chopped 
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

Saffron rice:
1 tsp butter
1 ½ cup Sella Rice 
2 cups chicken stock 
Salt to taste 
Generous pinch of saffron
Mint & garlic sauce:
1 cup yogurt 
½ cup milk 
1 tbsp dried mint 
1 tbsp minced garlic 
Salt to taste 

Salad: 
1 tomato- de-seeded & finely chopped 
1 red onion- peeled & finely chopped 
1 cucumber- finely chopped 
Juice of ½ lemon 
Salt to taste

Garnish: 
chopped parsley 
Lemon slices 

Method
Mint & garlic sauce: add the ingredients into a bowl and mix until well combined. Chill in the fridge until ready to serve 

Salad: add all the ingredients into a bowl and mix well. Chill in the fridge until ready to serve 

Make the adana kebab: Finely chop the onions in a chopper then place on kitchen paper or a tea towel and squeeze out excess moisture/ water.

Add remaining ingredients as well as the chopped onion into a large bowl and mix until well combined. Cover and marinate in the fridge for at least 1 hour or overnight.

Bake the Adana kebab Preheat the oven at 200°c. Grease a sheet pan with oil then transfer the kebab mixture to the pan. Use a spatula or your hands to spread the mixture evenly to approximately 1 ½ – 2 inch thickness. Use a spatula to score into kebab shapes. Bake in a preheated oven for 20 minutes then place under the grill for 2-3 minutes to brown. Remove from the oven and brush the top with butter. 

Make the saffron rice: heat a pan over medium-high heat. Add butter and once melted add the washed rice and mix until well combined. Add chicken stock, saffron and salt (if needed). Mix well and bring to a boil. Once the water comes to a boil, reduce the heat, cover and cook for 10 minutes or until the water on the surface has evaporated. Uncover and gently stir the rice. Cover again and cook over low for another 10 minutes. Then remove the pot from the heat and set aside to rest for 5 minutes. Uncover and fluff up the rice.

Assemble the bowl: add a layer of saffron rice in a bowl. Top with baked Adana kebab. Then top with prepared salad and mint & garlic sauce.  Lastly garnish with chopped parsley and lemon slice.