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Lamb Adana Kebab
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| Yield: Makes 4 servings Preparation Time: 1:20 hours | |
| 3/4 pound | ground lamb |
| 3/4 pound | ground veal |
| 2 teaspoons | cayenne pepper, or more to taste |
| 2 teaspoons | freshly ground coriander seeds |
| 2 teaspoons | freshly ground cumin seeds |
| 2 teaspoons | freshly ground black pepper |
| Salt to taste | |
| 2 tablespoons | unsalted butter, cut into tiny pieces |
| 2 | pide bread, (see Note below) |
| Extra virgin olive oil | |
| melted unsalted butter, alternative | |
| vegetable oil for brushing, alternative | |
| 2 medium | onions, peeled and sliced |
| 1 tablespoon | sumac, (a spice found in Middle Eastern markets) |
| Finely chopped fresh parsley leaves for garnish | |
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.
2. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the k?fte are springy to the touch, about 20 minutes, turning often.
3. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.
4. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.
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