Alpha Gal Friendly Gluten Free Adana Kebab

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Alpha Gal Friendly Gluten Free Adana Kebab

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Ingredients

4 servings

For the kebab

1 lb ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
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

For serving

gluten free flatbread or gluten free pita, warmed (optional)
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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