Adana Kebabi

Ingredients

• •1 lbs. lamb shoulder, ground with small amount of lamb fat
• •3 onions, chopped finely (I use my food processor)
• •1/2 cup fresh chopped parsley
• •3 garlic cloves, minced
• •1 tsp. black pepper
• •1/2 tsp. hot red pepper flakes
• •1 tsp. salt
• •Oil to brush on kebabs when grilling
• •Garnish
• •4 tomatoes, halved
• •6 long green peppers
• •5 Tbs. butter, melted
• •4 pides

Directions

1. 1Combine all ingredients for kebabs and knead for 10 minutes.
2. 2Divide meat mixture into 4 sausage shaped pieces. Mold each piece to a long, flat skewer. Moisten hands lightly and gently squeeze meat on skewers, leaving slight finger grooves.
3. 3Grill vegetables over a hot charcoal fire and keep warm.
4. 4Toast pides lightly and cut into cubes. Arrange plates and keep warm.
5. 5Brush kebabs with melted butter and grill 2 minutes on each side.
6. 6When cooked, drizzle some melted butter on pide cubes, remove kebabs from skewers and arrange on top of cubes.
7. 7Arrange grilled vegetables over kebabs and drizzle remaining butter over all
8. 8Serve hot.
9. 9A mixture of thinly sliced onion and sumac powder is usually served on the side. Sumac may be found in some gourmet and Middle Eastern stores.