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Home / Recipes / Lamb

Lamb Adana Kebabs, Sumac Onions & Tomato Salad

Lamb

Lamb Adana Kebabs, Sumac Onions & Tomato Salad

Serve on flat bread with sumac onions and tomato salad.

Ingredients

  1. 600g lamb mince
  2. 1 brown onion, grated
  3. 1 tsp ground coriander
  4. 1 tsp ground chilli
  5. 1 tsp ground cumin
  6. 1 tsp sumac
  7. 2 tsp paprika
  8. 1 red capsicum, grated
  9. yoghurt flat breads, roasted peppers, sumac onions, tomatoes and garlic yoghurt to serve
  10. 2 red onions, thinly sliced
  11. 2½ tbsp olive oil
  12. 2 tbsp cider vinegar
  13. ¼ cup shredded flat leaf parsley
  14. 2 tsp sumac
  15. ½ tsp sea salt
  16. 1/3 cup extra virgin olive oil
  17. 1 tbsp red wine vinegar
  18. ¼ tsp caster sugar
  19. 3 large tomatoes, thinly sliced
  20. 1 eschallot, thinly sliced
  21. 1 tsp capers
  22. 6-8 basil leaves, shredded

Directions

  1. Lamb Skewers: Combine all ingredients in a bowl. Season and mix well with damp hands. Divide lamb into 4 portions, ensure hand are wet and form the meat around skewers. Place on a tray, cover with cling wrap and refrigerate for 1 hour. Pre-heat barbeque. Using separate skewers, add the peppers and red onions, brush with oil.
  2. Cook for skewers for 4-6 minutes on each side. Turning regularly. Repeat the process for all skewers, until slightly charred, browned and cooked through.
  3. Sumac Onions: Place all ingredients in an airtight container, toss to combine. Season and allow to marinate for at least 10 minutes or up to 48 hours.
  4. Tomato Salad: Whisk together oil, vinegar and sugar. Season to taste, set aside. Add tomatoes, eschallots, capers and basil on a platter, drizzle over dressing and serve.
  5. Squeeze over lemon. Serve on flat bread with sumac onions and tomato salad.

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