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Dinner

Adana Lamb Kebab Flatbread

Spiced lamb kebab slid off the skewer onto warm flatbread, with charred tomato, lemony red onion, parsley and a yoghurt drizzle.

Serves
2
Prep
20min
Cook
12min
Total
32min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar

Adana Lamb Kebab Flatbread

Per serving

Calories
672kcal
Protein
51.4g
Carbs
31.9g
Fat
38.5g
Fibre
3.7g

Ingredients

Measurements

For 2 servings · MetricUS

  • 400glean lamb mince (10% or leaner)
  • 1 tbspTurkish red pepper pastebiber salçası, see Notes for a swap
  • 1 tspTurkish chilli flakes (pul biber)
  • 1 tspground cumin
  • 1 tspsweet paprika
  • ½ tspsalt
  • 2 clovesgarlic, grated
  • 1 smallonion, grated and squeezed dry
  • 2 largeflatbreads or Turkish pide
  • 2tomatoes, halved
  • 1red onion, finely sliced
  • 1 tspsumac
  • 1 small handfulflat-leaf parsley, chopped
  • 150g2% Greek yoghurt
  • 1 tbsplemon juice
  • 1 tbspolive oilfor brushing
  • 1 lblean ground lamb (90% lean)
  • 1 tbspTurkish red pepper pastebiber salçası, see Notes for a swap
  • 1 tspTurkish chilli flakes (pul biber)
  • 1 tspground cumin
  • 1 tspsweet paprika
  • ½ tspsalt
  • 2 clovesgarlic, grated
  • 1 smallonion, grated and squeezed dry
  • 2 largeflatbreads or Turkish pide
  • 2tomatoes, halved
  • 1red onion, finely sliced
  • 1 tspsumac
  • 1 small handfulflat-leaf parsley, chopped
  • ¾ cup2% Greek yogurt
  • 1 tbsplemon juice
  • 1 tbspolive oilfor brushing

Method

  1. Prep the grill.

    Heat a griddle pan or grill to high.

    If using wooden skewers, soak them in water while you work.

  2. Make the kebab mixture.

    Put the lamb mince in a bowl with the red pepper paste, chilli flakes, cumin, paprika, salt, grated garlic and the grated onion you squeezed dry.

    Knead it hard with your hands for a couple of minutes until it turns sticky and holds together.

    That stickiness is what keeps it on the skewer.

  3. Shape the kebabs.

    Split the mince into portions, one per skewer.

    Wet your hands, then press each portion around a flat skewer into a long log about two fingers wide.

    Squeeze along its length so it grips.

  4. Prep the pickled onion.

    Toss the sliced red onion with the sumac, lemon juice and a pinch of salt.

    Scrunch it with your fingers and leave it to soften while the kebabs cook.

  5. Make the sauce.

    Stir the yoghurt with a splash of water and a pinch of salt until it pours in a thin ribbon.

  6. Grill the kebabs and tomatoes.

    Brush the tomato halves with a little olive oil.

    Lay the kebabs and tomatoes on the hot griddle.

    Grill the kebabs 4 to 5 minutes a side until charred and cooked through, turning the tomatoes until blistered and soft.

  7. Warm the flatbreads.

    Warm the flatbreads on the griddle for the last 30 seconds a side.

  8. Assembly and serving.

    Lay a flatbread on each plate.

    Slide the kebab meat off the skewer onto the bread.

    Top with the charred tomato, a pile of sumac onion and the parsley, then drizzle the yoghurt over the lot.

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