Lamb adana kebabs, sumac onions & tomato salad

Preperation Time

30 mins

Cook Time

10 mins

Recipe Ingredients

  • 600g lamb mince
  • 1 brown onion, grated
  • 1 tsp ground coriander
  • 1 tsp ground chilli
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 2 tsp paprika
  • 1 red capsicum, grated
  • Youghurt flat breads, roasted peppers, sumac onions, tomatoes and garlic yoghurt to serve.
  • 2 red onions, thinly sliced
  • 2 ½ tbsp. olive oil
  • 2 tbsp cider vinegar
  • ¼ cup shredded flat leaf parsley
  • 2 tsp sumac
  • ½ tsp sea salt
  • 1/3 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • ¼ tsp caster sugar
  • 3 large tomatoes, thinly sliced
  • 1 eschallot, thinly sliced
  • 1 tsp capers
  • 6 – 8 basil leaves, shredded


Serves 4

  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.