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Lamb Adana Kebab

Lamb Adana Kebab Categories:
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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.

Recipe uploaded with Shop'NCook for iPhone.

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