Adana Kebabs

Ingredients

• 1 medium onion
• 1 tablespoon sumac
• 4 Hungarian or Italian peppers
• 4 tomatoes, halved
• 1 pound lean ground lamb
• 1 ½ cups finely chopped onion
• 2 cloves minced garlic
• ½ teaspoon crushed red pepper flakes
• ½ cup chopped Italian parsley
• ⅛ teaspoon salt
• Freshly ground black pepper to taste
• Flat bread (Afghan) or 4 pitas

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    915 calories; 58 grams fat; 23 grams saturated fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 48 grams protein; 165 milligrams cholesterol; 550 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
2. Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
3. Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
4. Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
5. Grill lamb kebabs on all sides, until they are browned.
6. Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.

45 minutes