Mixed Grill Platter: Adana Kebabs & Grilled Lamb Chops
Ingredients:
For Adana Kebabs:
500g ground lamb (or beef/lamb mix), 20-30% fat
1 medium onion, finely grated and squeezed of excess liquid
1 red bell pepper, finely minced
2-3 cloves garlic, minced
1 tbsp red pepper paste (biber salçası) or tomato paste
1 tsp ground sumac
1 tsp red chili flakes (pul biber)
1/2 tsp black pepper
Salt to taste
Metal skewers (flat, wide ones work best)
For Grilled Lamb Chops:
4-6 lamb chops
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
Salt and black pepper to taste
For Serving:
Chili sauce or tomato chutney
Fresh parsley or coriander for garnish
Instructions:
Marinate Lamb Chops: In a bowl, toss lamb chops with olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
Prepare Kebab Mix: In a large bowl, combine ground lamb, grated onion, minced red bell pepper, minced garlic, red pepper paste, sumac, chili flakes, black pepper, and salt. Knead the mixture vigorously with your hands for 5-7 minutes until it becomes sticky and cohesive. This is crucial for the kebabs to hold their shape.
Form Kebabs: Divide the kebab mixture into equal portions. Wet your hands slightly and firmly mold each portion around a metal skewer, shaping it into an elongated cylinder, about 1-inch thick and 5-6 inches long. Press firmly to ensure it adheres to the skewer.
Grill: Preheat your grill or grill pan to medium-high heat.
Place lamb chops on the grill and cook for 3-5 minutes per side for medium-rare, or longer to your desired doneness.
Place kebabs on the grill and cook, rotating frequently, for 8-12 minutes, or until cooked through and nicely charred on all sides.
Serve: Arrange the grilled lamb chops and kebabs on a platter. Serve hot with your favorite chili sauce or tomato chutney. Garnish with fresh herbs.