Main course

Adana Kebab

A spicy hand-minced fatty lamb kebab packed onto broad skewers and grilled over fierce heat until charred yet juicy.

What you’ll need

• hand-minced lamb with 20% tail fat: 1000 g
• pul biber: 15 g
• salt: 14 g

How to make it

1. Keep the lamb and fat extremely cold. If not already hand-minced, chop with a heavy knife into a coarse sticky mass without turning it into paste or warming it.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.