Sheet Pan Adana Kebabs with Cacik & Sumac Onion Salad

• tiempo total: 16 minutes

Ingredientes

One of my favourite things to order at Turkish restaurants, and SO easy to recreate at home. While the meat cooks, the sides come together, so you're ready with one epic meal in under 30 minutes. Recipe details below!

Adana kebabs:

Blitz together 2 onions, 1 red pepper, 6 cloves of garlic and a handful of parsley in a processor till finely chopped. Drain the excess liquid (optional).

Instrucciones

Add to a large bowl with 1kg lamb mince (or beef/ combined), 2 tbsp red pepper paste (or tomato paste), and 2 tsp each of paprika, cumin, pul biber, salt, and black pepper.

Combine mixture until it turns tacky and starts sticking to the side of the bowl.

Spread onto an oiled baking tray and press into an even layer. Use a spatula to divide the kebabs into strips. Drizzle with olive oil.

Bake at 210C fan for 15-18 minutes, or until browned and sizzling.

Cacik:

Mix together 500g thick Greek yoghurt, 1 crushed garlic clove, 1 large grated cucumber (drain the liquid), 1 tsp dried mint, 1 tbsp lemon juice, 1 tbsp chopped dill (optional), 1 tbsp olive oil and 1/2 tsp salt.

Sumac onion salad:

Mix together 1 finely sliced red onion, two sliced tomatoes, a handful of chopped parsley, 1 heaped tsp sumac, 1 tbsp lemon juice, a pinch of salt and chilli flakes. Fresh pomegranate makes it even better but a drizzle of pomegranate molasses will do the trick.