Low Sodium Gluten Free Adana Kebab

Total time1 hr 10 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the kebab

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
See all
½ lb ground beef (80/20)
¼ cup finely grated yellow onion (about ½ small onion), excess moisture squeezed out
3 cloves garlic, minced
2 tsp aleppo pepper (or 1 tsp sweet paprika plus ½ tsp crushed red pepper flakes)
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
½ tsp ground black pepper
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp olive oil, plus more for brushing

For the salad

2 medium tomatoes, diced
½ english cucumber, diced
¼ red onion, thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

gluten free flatbread or gluten free pita, warmed (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges (optional)

Instructions

1
Combine the ground lamb, ground beef, grated onion, garlic, Aleppo pepper, cumin, sweet paprika, coriander, black pepper, salt, chopped parsley, and 1 tbsp olive oil in a large mixing bowl. Mix firmly with your hands for 2–3 minutes until the mixture is cohesive and slightly sticky — it should hold its shape when squeezed.
2
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up, which makes it easier to press onto the skewers.

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