Anti Inflammatory Gluten Free Adana Kebab

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Anti Inflammatory Gluten Free Adana Kebab

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Ingredients

4 servings

For the kebab

1 lb ground lamb
Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef SunFed Ranch 100% Grass Fed 90% Lean Organic Ground Beef Pre Brands 92% Lean Grass Fed and Finished Ground Beef
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Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
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
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)
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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